Bok Choy, Kale, Mushroom and Tofu Stir-fry

Bok choy and kale are my two favourite leafy green vegetables. Tonight I felt like combining them so I tossed in some tofu and mushrooms for this stir-fry.

Ingredients:

• 2 tbs coconut or olive oil
• ~2 cups kale leaves, cut 
• ~2 cups bok choy, cut
• 2 cups mushrooms, sliced
• 420g or 14oz tofu, cubed
• Sriracha and dark soy sauce

Directions:

1. Heat the oil in a large wok.
2. Add tofu and stir-fry until browned.
3. Add kale and bok choy. Stir-fry for 2 minutes.
4. Add mushrooms and sauces. Stir-fry for an additional 3 minutes.
5. Serve.