Stir Fry with Soy Curls

If you haven’t tried Soy Curls before, they are a clean meat substitute made entirely from Non-GMO soybeans. They come in a dehydrated form, so simply soak them in purified water or a veggie broth for 10 minutes, drain, season, and sauté. They have a different texture than tofu and brown up nicely to a beautiful golden color. And they soak up the flavors of the Stir-Fry.

Ingredients

  • For Stir Fry
    • 4 oz dried soy curls, soak for 10 minutes only, then drain (half an 8 oz bag)
    • 2 tablespoons organic cornstarch or brown rice flour
    • olive oil
    • 1 small red onion, chopped
    • 3 large garlic cloves, minced
    • 1” piece of fresh ginger, minced
    • ½ jalapeño pepper, finely chopped
    • 1 tsp Thai seasoning
    • 1 large red bell pepper, chopped or thinly sliced
    • 1 bunch broccoli (or broccoli rabe), sliced into florets
    • 1 carrot, cut into matchsticks
    • chopped cashews, sesame seeds, or peanuts
  • For Sauce
    • 2-3 Tbsp creamy organic peanut butter (can substitute tahini or almond butter)
    • 2 Tbsp Tamari
    • 1/2 Tbsp rice vinegar
    • 2 tsp maple syrup, coconut sugar, or agave, to taste
    • 1/2 lime, juiced
    • 1/2 tsp chili garlic sauce
    • 2 large garlic cloves, minced
    • 1/2 Tbsp fresh minced ginger, to taste
    • 1 tsp Sriracha, optional

 

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.
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