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Saucy Soy Curls With Broccoli and Brown Rice
2 cups of soy curls
Warm water
1 bag of frozen broccoli florets or 1 large head of broccoli
1-2 scallions
1 tbsp of avocado or other cooking oil
Sauce:
1 cup of water
1 heaping tbsp of corn starch plus 2 tbsp of water to dissolve
1/4 cup coconut aminos or light soy sauce
1/4 cup sriracha
2 tbsp of coconut or brown sugar or maple syrup
Splash of rice vinegar (optional)
Serve with brown rice or grain of choice
(Makes ~ 2 servings)
Add soy curls to a bowl, cover with warm water and let them rehydrate for 10 minutes.
Drain excess water.
In a large wok or skillet, heat up oil and pan fry soy curls until lightly browned.
Chop scallions and if using fresh, cut broccoli into florets.
Add veggies to the pan and sauté until broccoli is tender but still firm and not overcooked.
If you’re using fresh broccoli, you can add a few tbsp of water as it doesn’t release as much water as frozen broccoli does.
In a small bowl, dissolve cornstarch with 2 tablespoon of water, then stir in coconut aminos or soy sauce, sriracha, sugar or syrup, rice vinegar and water.
Pour sauce over soy curls and broccoli, bring everything to a boil and cook for a couple minutes until sauce starts to thicken and everything is nicely glazed.
Serve with brown rice and enjoy!
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