Sauté whites of chopped green onion in oil over medium heat until it looks transparent (or sweaty).
Add celery, carrot, and chopped broccoli stem, if using. Sauté until slightly softened (about 3 minutes). Add frozen peas and cook until they've thawed.
Add snap peas and broccoli. Add in mushroom broth powder (or granules), chili flakes, and water and stir to cook until the broccoli and peas are bright green. Add kale and stir until wilted.
Add leftover tofu scramble and rice. Season with soy sauce and black pepper and stir to coat. Taste and adjust seasoning as desired.
Remove from heat and serve with sriracha and sesame seeds!