* 2 x 10oz packages zuccini noodles (2 large zuccinis, julienned)
1. Tofu
Heat sesame oil in a large skillet over medium-high heat. Pat tofo dry, add to pan. Cook in a single laye, turning every 3-4 minutes until all sized are golden. Transfer to plate.
2. Curry Sauce
Wisk together all ingredients while waiting for Tofu to cook.
3. Curry
Heat oil in a pan over medium-high heat. Add all Curry ingredients except kale and zuccini. Cook until mushrooms have released their liquid and started to brown (about 5 minutes). Reduce heat to medium. Add kale, tofu and Curry Sauce. Stir frequently until kale is wilted (2-3 minutes). Set aside.
4. Zuccini Noodles
Cook zuccini noodles according to directions. If using fresh zuccini, simply add to pan with 2 tables spoons of water, warm on medium, covered until heated through (1-2 minutes)
4. Serve
Serve 1 cup of curry over 1 cup of zuccini noodles.
