April is National Soy Foods Month, and let me tell you, it is a food worth celebrating. Soy is one of the most versatile sources of food. Tofu sometimes gets a bad rap for being bland or mushy, but as with many mildly flavored foods, what looks like bland is just blank canvas for the flavors of your choosing. In the case of Spicy Stir-Fried Tofu with Kale and Red Peppers, Serious Eats author Blake Royer knows what he’s about: the smoky hot one-two punch of dark sesame oil and hot pepper will have you craving another helping of tofu and kale. The recipe needed little to earn a star: we simply subbed in low-sodium broth for the full salt variety.