Saucy Soy Curls with Broccoli and Brown Rice
Ingredients
- 2 cups soy curls
- Warm water
- 1 bag frozen broccoli florets or 1 large head of broccoli
- 1-2 scallions
- 1 tablespoon avocado or other cooking oil
Sauce
- 1 cup water
- 1 heaping tablespoon cornstarch plus 2 tablespoons water to dissolve
- 1/4 cup coconut aminos or light soy sauce
- 1/4 cup sriracha
- 2 tablespoons coconut or brown sugar or maple syrup
- Splash of rice vinegar (optional)
Preparation
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 tablespoons of water as it doesn’t release as much water as frozen broccoli does
In a small bowl, dissolve cornstarch with 2 tablespoons 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
