Saucy Soy Curls with Broccoli and Brown Rice
Ingredients
- 2 cups soy curls
- Warm water
- 1 bag frozen broccoli florets or 1 head of broccoli
- 1-2 spring onions
- 1 tbsp avocado oil (optional)
Sauce
- 1 cup water
- 1 tbsp corn starch
- 2 tbsp water (to dissolve cornstarch)
- 1/4 cup coconut aminos
- 1/4 cup sriracha
- 2 tbsp coconut or brown sugar or maple syrup
- Splash of rice vinegar
- Brown rice or grain of choice
Preparation
Add soy curls to a bowl, cover with warm water and let them rehydrate for 10 minutes.
Drain excess water.
In a large skillet, heat up avocado oil and pan fry soy curls until lightly browned.
If you don’t want to use oil, make sure you have a good non-stick skillet.
Clean and cut spring onion and if necessary cut broccoli into florets.
Add spring onion and broccoli to the pan, cover with a lid and sauté or steam for a few minutes until broccoli is tender but still firm and not overcooked. If you’re using fresh broccoli, add a few tablespoons of water here 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 1 cup of water, coconut aminos, sriracha sauce, sugar or syrup and rice vinegar.
Pour sauce over soy curls and broccoli mix and cook for about 1-2 minutes until sauce has thickened and everything is nicely glazed.
Serve with rice and enjoy.
