Saucy Soy Curls with Broccoli and Brown Rice
Ingredients
Sauce
- 1 1/4 cups water
- 1 heaping tablespoon cornstarch
- 3 tablespoons coconut aminos
- 1 tablespoon dark soy sauce
- 2 tablespoons brown sugar or coconut sugar
- 2 garlic cloves
- 1 tablespoon sriracha sauce, plus more to taste if desired
- 1 lime
Main components
- 1 cup rehydrated soy curls
- 1 head broccoli
- 2 scallions
- 1 tablespoon avocado oil or other cooking oil
For serving
- Cooked brown rice
Preparation
Cook brown rice according to package directions, rehydrate soy curls according to package directions using vegan 'no chicken' broth for extra flavor instead of water if desired, and prepare broccoli florets, garlic, and scallions
Heat oil in a wok or large skillet over medium heat, sauté soy curls until lightly browned, then 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 the pan and bring to a boil
Simmer until sauce thickens and is bubbly, then stir in chopped scallions
Serve over cooked brown rice
Tips
For fuss-free brown rice, use an Instant Pot: combine equal parts rinsed short grain brown rice and water with a pinch of salt, and cook on high pressure for 24 minutes
Make extra rice and use it to make Pineapple or Rainbow Fried Rice
