Remove kale leaves from the stems, soak in water

Cube tofu, set to side

Remove the skin and lower stem of the mushrooms, and if you like, slice them or leave them whole, rinse with cubed zucchini

Slice thinly garlic and onion, saute along with bird eye chilies in butter till fragrant and softened, add in tofu, cook for 3 mins, then stir in kale. Cook covered on low-med heat for 5 minutes

Stir in mushroom and zucchini, continue cooking, stirring occasionally, for 5-8 mins

Season with chicken bouillon powder and sesame oil

Ready to be served 😊