The other week I had too many leftovers in my fridge. Leftovers generally get eaten within a day at my place so this does not usually happen.
What I had leftover were two delicious but seemingly incongruous dishes: Jamón Pasta Carbonara and Baked Tofu Stir Fry. Having about a servings worth of each I incorporated some new ingredients to harmonize the flavours and made a lovely meal for that evening. This is also a good technique to jazz up some otherwise boring leftovers.
Stir Fried Pasta
Serves 21 serving leftover Baked Tofu Stir Fry
2-3 small Dutch carrots, sliced
1 bunch Dutch carrot greens, chopped
1/2 green capsicum, diced
2 garlic cloves, finely diced
2-3 cup ZhenJiang black vinegar (or to taste)
1 teaspoon soy sauce (optional)
1 tablespoon chilli sauce (optional)
100 grams sliced spicy salami, chopped (optional)
1 tablespoon oil
Method
In a large pan, heat oil over medium heat.
Gently sauté capsicum, add garlic once softened.
Next add carrots and let soften slightly.
The pasta dish should be added next and mixed through thoroughly so that it pan ingredients can be adequately incorporated.
Next add the vinegar and stir through.
At this point add in the Baked Tofu Stir Fry (these ingredients are cooked so we only want to gently reheat and balance the flavour). Make sure that the heat is not too high.
Add a little soy and / or chilli sauce at this point if required. Stir through.
When all the ingredients are sufficiently heated add the chopped salami and chopped carrot greens. Stir through and incorporate thoroughly.
Cook greens for approximately 1 minute or until just wilted.
NOTE: This recipe would have been perfect if it had been done in a Wok, but alas I did not have one on hand! It really would have crisped up the pasta to make it even more yummy!
What do you think? Do you ever make a new dish from your leftovers? Let me know, I'd love to hear about it!
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