Cooking at home is usually cheaper, tastier, and more satisfying than ordering in, but we’re all human, and sometimes after a tiring week the last thing you want to do is make something from scratch. Yesterday we tucked into some Chinese takeout that included braised tofu in a light sauce. This morning’s brunch made use of the leftover tofu with some fresh ingredients, and it was delicious! Do this with whatever Chinese takeout leftovers you have, though tofu dishes work really well.
1/3-1/2 container leftover braised tofu, málà dòufu, or other Chinese takeout dish
1 tsp sesame oil
1 package fresh red kale
4 dried shiitake mushrooms
5 white mushrooms, sliced
1-inch cube of ginger, chopped
2 garlic cloves, chopped
1 splash Bragg’s Liquid Aminos
1 tsp Sriracha
1/2 tsp Ultimate Umami Spice
1 package kelp noodles
Take kelp noodles out of the package and soak in some warm water with the shiitakes. Meanwhile, heat up the sesame oil in a pan or wok and add chopped garlic, ginger, and sliced white mushrooms. Sprinkle umami spice on top. After a couple of minutes, retrieve shiitakes from broth, slice, and add to pan. Let that sautee a minute, and then add your leftovers. After the leftovers are heated through and mixed with the aromatics, add the kale, Bragg’s, and sriracha. Cook until kale wilts, then drain kelp noodles (reserve a bit of the liquid) and add them to the pan. Stir-fry with the noodles until the kelp reaches the desired consistency (some folks like it with a bit of crunch, some folks like it thoroughly softened). Use some of the shiitake soaking broth if you need a bit more moisture in the pan. Serve hot.
