Saucy Soy Curls with Broccoli and Brown Rice
Ingredients
Sauce
- 1 and 1/4 cups water
- 1 heaping tbsp cornstarch
- 3 tbsp coconut aminos
- 1 tbsp dark soy sauce
- 2 tbsp brown or coconut sugar
- 2 garlic cloves, finely minced or grated
- 1 tbsp sriracha (more for a spicier sauce)
- Juice of 1 lime (or 1 tbsp rice vinegar)
Main
- 1 cup soy curls, rehydrated
- 1 head of broccoli, cut into florets
- 2 scallions, finely sliced
- 1 tbsp avocado or other cooking oil
- Brown rice for serving
Preparation
Cook the rice, rehydrate the soy curls according to package directions, and prepare the broccoli, garlic, and scallions.
Heat up oil in a wok or large skillet, and sauté the soy curls until lightly browned, then set aside.
Sauté or steam the broccoli to desired tenderness, then add the soy curls back to the pan.
Whisk cornstarch into 1/4 cup of water until completely dissolved, then stir in the remaining water, coconut aminos, dark soy sauce, lime juice, sugar, garlic, and sriracha.
Add the sauce to the soy curls and broccoli, and bring everything to a boil.
Simmer until the sauce is bubbly and has thickened, and add the chopped scallions at the end.
Serve with rice and enjoy.
Tips
For cooking short grain brown rice, use equal parts rinsed rice and water, a pinch of salt, and cook for 24 minutes on high in an Instant Pot.
Make extra rice and use it to make Pineapple or Rainbow Fried Rice.
