Soy Curls with Creamy Peanut Sauce and Garlicky Broccoli
Ingredients
- 1/2 packet soy curls (4 ounces)
- 1 medium head broccoli, cut into bite size florets
- 3 cloves garlic, sliced
- 1 tablespoon olive oil or lemon juice
- 1 tablespoon sesame oil (optional)
- 1 tablespoon coconut aminos or tamari
Sauce
- 1/4 cup smooth peanut butter
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil (optional)
- 1 tablespoon hot sauce, or to taste
- 2 cloves garlic, minced
- 1 1/2 teaspoons grated ginger
Preparation
Preheat the oven to 450°F
Soak the soy curls in water
Line a large rimmed baking sheet with parchment paper or use a non-stick sheet
In a large bowl, toss the broccoli and sliced garlic in the olive oil and transfer to one side of the baking sheet
Drain the soy curls and place them in a large bowl
Optional: Add the sesame oil to the soy curls and toss, then transfer to the other side of the baking sheet
Bake the soy curls and broccoli for 10 minutes
Toss the broccoli and soy curls so they cook evenly
Bake for about 7 minutes more or until slightly crispy and golden brown
In a medium bowl, mix the peanut butter, rice vinegar, tamari, maple syrup, sesame oil (optional), hot sauce, garlic, and ginger
Add water until the sauce is the desired consistency
For a smoother sauce, use an immersion blender
Heat the sauce in a small saucepan over medium-low heat
Remove the broccoli and soy curls from the oven
Add the coconut aminos to the broccoli and toss to coat
Transfer the soy curls to the saucepan with the peanut sauce
Cook until warmed through
