Stir Fry with Soy Curls

Instructions

1. Soak the soy curls in purified water to cover for 10 minutes only (so they don’t get mushy). Remove and drain in a colander, pressing gently with fingers to remove any extra water. Set aside in a medium bowl and toss with a little cornstarch or flour to coat (helps them to brown and crisp).

2. Whisk the sauce ingredients together in a bowl until mixed well. Taste and adjust seasonings. Add 1/4 cup purified water to thin, if needed. Set aside.

3. Heat a little oil in a large cast-iron skillet or wok over medium heat. Saute the soy curls in a single layer for about 10 minutes until golden brown. Slowly drizzle a few splashes of Tamari, continue to saute. Transfer to a bowl.

4. Add a little more olive oil to the skillet and saute the onion for a couple of minutes; add broccoli and bell pepper for a couple of minutes, and add the garlic, jalapeno, ginger, and sautéed soy curls to the veggies. 

5. Stir in the sauce and cook for a few minutes more, or until the sauce starts to bubble.

6. Serve with rice. I like to press the rice into a ramekin, then turn ramekin upside down and nudge the packed rice out into the center of the bowl; then place the stir fry veggies all around it.

7. Garnish with chopped cashews, sesame seeds, or peanuts.