Tofu, Mushroom and Kale Stir Fry

I found these baby Kale or Kalettes at Costco one day. Since I just love anything in baby form I had to try them. They look very similar to brussel sprouts but aren't bitter. You definitely need to cook these Kalettes through because they have a tough stem in the center. If you like kale then you will like this.

Ingredients
1/2 package of tofu diced and fried
1/4 cup sliced carrots
1 cup of kalettes or kale
1 cup pearl mushrooms
1.5 tbsp chili bean paste**
1 tsp soy sauce
1 tsp sugar
2 garlic cloves minced
1/2 onion sliced
1/2 tsp sesame oil
Cornstarch slurry- 1 tsp cornstarch + 1 tbsp water
Green onion for garnish

1. Diced tofu and fry until brown around the edges. Remove from pan and set aside.

2. In a wok or a fry pan on medium high heat, add 2 tbsp of oil. Add the garlic and onions.

3. Add the carrots and stir fry for 1 min.

4. Add the kalettes and stir fry 1 min.

5. Then add the pearl mushrooms. Add 2 tbsp water to allow the kalettes and mushrooms to steam and cook through.

6. Push the vegetables to the edges creating space in the centre of the pan. Add 1 tbsp oil, add the chili bean paste and cook for 1 min. ** if you can't find chili bean paste you can omit this, I wanted a spicy stir fry, so you can substitute with sriracha or sambal sauce. If you are using the substitute version just combine this with the soy sauce mixture and make it 2 tsp of soy sauce.

7. Add another 2 tbsp of water to create a sauce for the stir fry, then add the sesame oil, soy sauce and sugar. Stir to combine another 2 mins. Add the fried tofu to the pan.

8. Once the kalette is cook through add the cornstarch slurry. Mix well till sauce thickens.

9. Serve on a plate and garnish with green onions.