Today’s post incorporates the leftover filling from my Springtime Mandu. As a food blogger, I try my best to not waste food. Besides, it’s fun and inventive to make a new dish out of leftovers and the flavor is usually more intense the next day.
With the leftover tofu filling, I added fresh spinach and cashews, sautéing them in coconut oil. I had a box of Stir-Fry Rice Noodles in my pantry and decided to make my version of Pad Thai. Along with the spinach and cashews, I added fish sauce and tamari for more flavor. If you like it spicy, add some hot sauce or red chili pepper flakes. Serve it with a wedge of lime and sweet pea shoots as an alternative to bean sprouts.