Saucy Soy Curls with Broccoli and Brown Rice
Ingredients
Sauce
- 1 and 1/4 cups water
- 1 heaping tablespoon cornstarch
- 3 tablespoons coconut aminos
- 1 tablespoon dark soy sauce
- 2 tablespoons brown or coconut sugar
- 2 garlic cloves
- 1 tablespoon sriracha (adjust for spice)
- Juice of 1 lime or 1 tablespoon rice vinegar
Main
- 1 cup soy curls
- 1 head of broccoli
- 2 scallions
- 1 tablespoon avocado or other cooking oil
- Brown rice for serving
Preparation
Cook rice and rehydrate soy curls according to package directions, using vegan 'no chicken' broth for extra flavor if desired, and prepare broccoli, garlic, and scallions.
Heat oil in a wok or large skillet, and 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 a quarter cup of water until completely 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 everything to a boil.
Simmer until sauce is bubbly and has thickened, and add chopped scallions at the end.
Serve with rice and enjoy.
Notes
This recipe makes 2 servings.
