Begin by cutting the tofu off its block. Rinse and leave it to press for at least 30 minutes, flipping it and changing out the paper towels at the 15-minute mark. Crumble the tofu with a fork into a small bowl and add the soy sauce, sambal oelek, and ground turmeric from that section of the ingredient list.

Stir together the cooked sauce ingredients and set aside. Separately, stir together the topping sauce ingredients.

Prepare the vegetables. Halve lengthwise the jalapeno. Remove its cap, scrape out the seeds, and if desired, remove some of the inner membrane for less heat. Thinly slice the bundle of green onions. Slice the cabbage thinly. Core, deseed, and slice the bell pepper into long strips. Peel and ribbon the carrots. Wash the collard greens thoroughly, cut out the thickest part of each leaf's stem, then stack them on the cutting board. Roll them up like a green burrito and then slice through the roll, creating thin ribbons. Grate the ginger.

Once ALL that prep is complete, heate a large skillet over medium heat. Add the oil from the veggies section, the jalapeno, the onions, cabbage, bell pepper, and half the veggies' soy sauce (1 tbsp now). Stirfry for 3 minutes.

Add the tofu to a corner of the pan and sautee until lightly browned, stirring frequently, about 3-5 minutes.

Add the carrots and the collard greens and drizzle over the remaining 1 tbsp of soy sauce from the veggies section. Sautee for 2 minutes. Then pour on the cooked sauce and add the ginger and turmeric from the vegetables section.

Saute over medium heat until warmed through and the collards are slightly wilted, about 3 minutes.

Taste and adjust the flavors.

Divide onto plates and pour on the topping sauce.