The Saucy Soy Curls recipe by @vegetdiet And if you don’t have soy curls, you can also use pressed or frozen tofu strips (check my Sticky Orange Tofu recipe on how to do that) instead!
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Saucy Soy Curls
1 and 1/4 cups water
1 heaping tbsp cornstarch
1/4 cup light soy sauce or coconut aminos
2 tbsp brown sugar (3 for a sweeter sauce)
1-2 garlic cloves, grated or minced
1 tbsp sriracha (more for a spicier sauce)
Juice of 1 lime (or 1 tbsp rice vinegar)
1 cup soy curls, rehydrated
1 head of broccoli, cut into florets
2 scallion, chopped
1 tbsp avocado or other cooking oil
Brown rice for serving
Cook rice, rehydrate soy curls according to package directions, and prepare broccoli, garlic and scallions.
Heat up oil in a wok or skillet, and sauté soy curls until lightly browned, then set aside.
Next sauté or steam broccoli to desired tenderness, then add soy curls back to the pan.
Whisk cornstarch with a 1/4 cup of water until completely dissolved, then stir in remaining water, soy sauce, lime juice, sugar, garlic, and sriracha.
Add sauce to soy curls and broccoli, and bring to a boil.
Simmer until sauce is bubbly and has thickened, then add chopped scallions.