KALE AND TOFU STIR-FRY WITH BACON

What the English might call a 'devil'.


KALE AND TOFU STIR-FRY WITH BACON

One pound fried tofu cubes bought at a market in Chinatown.
Three cloves of garlic, minced.
Two Tablespoons of sambal oelek or sambal badjak.
Two bunches (one pound) kale, rinsed and chopped.
Half a cup chicken stock.
Quarter cup sherry.
Dash of fish sauce.
Hefty pinch of sugar.
Salt and pepper.
Lime wedges.

Plus: Thick slices of French bread or sourdough drizzled with olive oil, and baked on an oiled sheet in the oven till nicely golden.

And: Six rashers of bacon cut in large pieces across, fried till almost crispy, with two to four tablespoons of the grease reserved.

First reduce the chicken stock, sherry, and fish sauce by two thirds with the pinch of sugar added. Heat up the bacon grease in a roomy fry pan, add the garlic and stir about, then add the sambal and chopped kale, stir around a few seconds on high heat, pour the reduced stock and sherry mixture into the pan and dump in the tofu and bacon pieces, toss till heated through. Add salt and pepper. Serve with the toasted slices of bread for crunch.
Lime wedges for squeezing.


A BURRITO WITH FAT IN IT!>