Saucy Soy Curls Stir-Fry
Ingredients
Sauce
- 1 and 1/4 cups water
- 1 heaping tbsp cornstarch
- 1/4 cup light soy sauce or coconut aminos
- 2 tbsp brown sugar (3 for a sweeter sauce)
- 1-2 garlic cloves, grated or minced
- 1 tbsp sriracha (more for a spicier sauce)
- Juice of 1 lime or 1 tbsp rice vinegar
Main
- 1 cup soy curls, rehydrated
- 1 head of broccoli, cut into florets
- 2 scallions, chopped
- 1 tbsp avocado or other cooking oil
- Brown rice for serving
Preparation
Cook rice, rehydrate soy curls according to package directions, and prepare broccoli, garlic and scallions.
Heat up oil in a wok or skillet, and sauté soy curls until lightly browned, then set aside.
Next sauté or steam broccoli to desired tenderness, then add soy curls back to the pan.
Whisk cornstarch with a 1/4 cup of water until completely dissolved, then stir in remaining water, soy sauce, lime juice, sugar, garlic, and sriracha.
Add sauce to soy curls and broccoli, and bring to a boil.
Simmer until sauce is bubbly and has thickened, then add chopped scallions.
Notes
If soy curls are not available, substitute with pressed or frozen tofu strips by referring to the Sticky Orange Tofu recipe for preparation method.
