Soy-Sesame Tempeh and Kale in 10 minutes or less

It's 1am and I'm hungry. As usual. There's some frosted lemon pound cake sitting on the counter leftover from a get-together my mom hosted the other night and I'd really like a slice. But what would my colon think? So instead, I turn to the bunch of kale in the vegetable bin. Can you tell I'm getting a little obsessed with this stuff now? Anyway, I wanted to try to whip up something reminiscent of the spicy sesame kale I had at Whole Foods a few months ago (theirs was tasty but totally soaked in an unnecessary amount of oil). To turn this from a side dish to a more substantial meal, I added tempeh - which is always great when infused with soy and sesame flavors. The whole thing took under 10 minutes!

Soy-Sesame Tempeh and Kale

1/2 package tempeh, cut into bite-sized cubes or strips
About 2 handfuls of kale (really you can use as much as you want - remember that it really cooks down, like spinach)
3-4 tbs. soy sauce
2 tsp. maple syrup
2 tsp. Sriracha or chili-garlic sauce (more or less depending on your desired spice level)
1 1/2 tsp. rice wine vinegar
1 tbs. olive oil
1-2 drizzles sesame oil (if you don't have any that's ok, but it adds a really nice finish)
Sesame seeds for topping

In a shallow bowl or dish, mix soy sauce, sriracha, rice wine vinegar, and maple syrup. Add the cubed tempeh in one layer and toss it around to coat. There should be enough liquid to cover or just barely cover the tempeh. Let it marinate for up to 15 minutes (I was hungry and impatient so I waited about 5) tossing it around to make sure it's well coated.

In a saute pan, heat olive oil over a medium flame. Add the kale and stand back, as any remaining moisture will cause some spattering. Stir with a wooden spoon or some tongs and cook for about a minute, then add the tempeh pieces. Let the pieces brown a little on each side, then pour in the marinating liquid. Cook, stirring frequently, until the kale is done and the tempeh is heated through. Drizzle in some sesame oil to taste and sprinkle on some sesame seeds - I like a lot of them; they add a nice little crunch. Toss it all together and serve.