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Stir Fry with Soy Curls

  • 2 servings, easily doubles
  • 30 minutes

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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Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.
Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.