How to make it
Drain the tofu and try and get as much moisture out of it as possible before cutting.
Cut the tofu into small 2.5 cm cubes and then season with salt and pepper.
Place oil in a large frying pan and add the tofu. Cook until golden brown and crispy and then remove and set aside.
Add the chopped garlic and cook for a minute, and then toss in the chopped kale and shredded cabbage. Cook that down until the kale starts to wilt and soften.
Add in the julienned carrot, Lee Kum Kee Panda Brand Cooking Soy Sauce and Lee Kum Kee Panda Brand Oyster Flavored Sauce and cook for another couple minutes. Add sliced green apples, place the tofu back in and give a few final tosses.
Serve the stir fry over noodles, rice or by itself. Optional: top it off with some white sesame seeds.