Tahini sauce adds punchy flavour to this quick vegetarian stir-fry.
For the sauce, heat oil in a saucepan over medium heat. Add ginger, garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add coconut milk. Bring to a simmer. Stir in soy, tahini, juice and sugar. Cook, stirring often, for 10 minutes or until thickened.
Meanwhile, pour enough oil to come one-quarter up the side of a wok. Heat over high heat until shimmering. Cook garlic and chilli for 30 seconds or until crisp. Use a slotted spoon to transfer to paper towel. Set aside. Cook tofu, in 2 batches, for 3 minutes or until golden. Transfer to paper towel. Drain all but 2 tsp of oil from wok.
Return wok to high heat. Stir-fry kale for 2 minutes or until wilted. Season with pepper. Add tofu. Stir-fry to combine. Serve with noodles. Drizzle with sauce. Top with garlic chilli mixture and extra kale.
Tahini is a sesame seed paste that works well in Chinese-style dishes.