The left overs food from the vegan restaurant we tried yesterday were still really good. It was worth every penny. I finished the noodle for breakfast and the tofu for lunch. M took some of the tofu and turned it into another new noodle dish for lunch.
For dinner, I made this vegetarian version of a Chinese dish that my mom usually makes. I never really liked this dish that much growing up, but I’ve grown to like it in recent years. It’s a steamed dish made with simple ingredients such as wood-ear mushrooms, this chewy and crunchy stuff called banana flowers, onion, ginger, garlic, green onion and tofu. For seasoning, I used soy sauce, a pinch of salt, a little bit of sugar and mushroom seasoning power that enhances the flavor like how MSG does. Note to self, next time use fewer banana flowers as they kind of taste sour when put too much.
