In large skillet over low heat, combine the coconut oil, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the garlic and stirring occasionally for 5-7 minutes.
While the garlic is cooking, whisk together the coconut aminos, maple syrup and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the coconut amino mixture and stir again to coat. Cook for a minute or two, then add the kale. Stir and cover.
Cook for about 3 minutes. Uncover, turn the heat up even more, and cook until the tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time.
Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately over quinoa or brown rice.