Saucy Soy Curls with Broccoli and Brown Rice
Ingredients
- 2 cups of soy curls
- warm water
- 1-2 spring onions
- 1 tbsp of avocado oil (optional)
- sauce
- 1 cup of water
- 1/4 cup coconut aminos
- 1/4 cup sriracha
- 2 tbsp of coconut or brown sugar or maple syrup
- splash of rice vinegar
- serve with
- brown rice or grain of choice
- add soy curls to a bowl, cover with warm water and let them rehydrate for 10 minutes.
- drain excess water.
- 1 tbsp of corn starch + 2 tbsp of water to dissolve
- 1/4 cup coconut aminos
- 1/4 cup sriracha
- 2 tbsp of coconut or brown sugar or maple syrup
- Splash of rice vinegar
Preparation
Add soy curls to a bowl, cover with warm water and let them rehydrate for 10 minutes
Drain excess water
In a large skillet, heat up avocado oil and pan fry soy curls until lightly browned
If you don’t want to use oil make sure you have a good non stick skillet
Clean and cut spring onion and if necessary cut broccoli into florets
Add spring onion and broccoli to the pan, cover with a lid and sauté/steam for a few minutes until broccoli is tender but still firm and not overcooked. If you’re using fresh broccoli add a few tbsp of water here as it doesn’t release as much water as frozen broccoli does
In a small bowl, dissolve cornstarch with 2 tablespoon of water, then stir in 1 cup of water, coconut aminos, sriracha sauce, sugar or syrup and rice vinegar
Pour sauce over soy curls and broccoli mix and cook for about 1-2 minutes until sauce has thickened and everything is nicely glazed
