Saucy Soy Curls with Broccoli and Brown Rice
Ingredients
- 1 cup soy curls, rehydrated
- 1 head broccoli, cut into florets
- 2 scallions, finely sliced
- 1 tbsp avocado oil
Sauce
- 1 1/4 cups water
- 1 heaping tbsp cornstarch
- 3 tbsp coconut aminos
- 1 tbsp dark soy sauce
- 2 tbsp brown sugar or coconut sugar
- 2 garlic cloves, minced or grated
- 1 tbsp sriracha (plus more to taste)
- Juice of 1 lime (or 1 tbsp rice vinegar)
For serving
- Cooked brown rice
Preparation
Cook rice using your preferred method; rehydrate soy curls according to package directions using vegan broth for extra flavor; prepare broccoli, garlic, and scallions
Heat oil in a wok or large skillet and sauté soy curls until lightly browned; set aside
Sauté or steam broccoli to desired tenderness, then add soy curls back to the pan
Whisk cornstarch into 1/4 cup water until dissolved, then stir in remaining water, coconut aminos, dark soy sauce, lime juice, sugar, garlic, and sriracha
Add sauce to soy curls and broccoli and bring to a boil
Simmer until sauce thickens and becomes bubbly, then add chopped scallions
Serve with cooked brown rice
Notes
For short grain brown rice in an Instant Pot: use equal parts rinsed rice and water, a pinch of salt, and cook for 24 minutes on high pressure
Make extra rice to use in Pineapple or Rainbow Fried Rice
