Saucy Soy Curls with Broccoli and Brown Rice
Ingredients
- 2 cups soy curls
- Warm water
- 1 bag frozen broccoli florets or 1 large head broccoli
- 1-2 scallions
- 1 tablespoon avocado oil or other cooking oil
Sauce
- 1 cup water
- 1 heaping tablespoon corn starch
- 2 tablespoons water (to dissolve corn starch)
- 1/4 cup coconut aminos or light soy sauce
- 1/4 cup sriracha
- 2 tablespoons coconut sugar 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 using fresh broccoli, add a few tablespoons of water as it doesn’t release as much water as frozen broccoli.
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.
Notes
Makes about 2 servings.
