Heat oil in a large skillet. Add onions, sauté 5 minutes. Add tofu, sauté 5 minutes. Combine coconut milk , water, curry paste, soy sauce, sugar and ginger. Stir well. Add to skillet. Add tomatoes. Cook 10 minutes. Add kale and cook 15 minutes to blend flavors. Serve over rice.
About this recipe
Love Kale? Check out the Edible Radio podcast, The Kitchen Workshop: Glorious Kale with Catherine Walthers, who discusses her book Kale, Glorious Kale (Countryman Press, 2014).