Soy curls are a natural unrefined soy product with nothing added. They are similar to tofu as they absorb seasonings and flavors from the dish. This particular recipe has great texture and flavor that would enhance any Chinese cuisine. Serve over brown rice for a satisfying entree, and a delicious way to get your lycopene! When purchasing soy curls, it is advisable to keep them in the freezer as they retain all the oils found in the whole soy and can easily go rancid just as any whole grain pastas and flours can do.
Ingredients
Soy Curls
- 1 cup very hot water
- 1/2 cup Butler's Soy Curls
- 1 tbs McKay's Chicken-like Seas. Vegan --to make your own see Misc.
- 1 teas low-sodium soy sauce
Sauce:
- 2 tbs water
- 1 tbs cornstarch or thickener of choice
- 1/4 - 1/2 cup pineapple tidbits, drained
- 3/4 cup pineapple juice
- 1/2 cup tomato puree
- 2 tbs low-sodium soy sauce
- 1 tbs lemon juice
- 1 tbs liquid sweetener of choice
Saute:
Toppings:
Instructions
- Combine water, soy curls and seasonings. Set aside.
- Dissolve cornstarch in water and combine with all of the sauce ingredients. Set aside.
- Prep vegetables and saute in broth just until tender-crisp.
- Drain soy curls.
- Combine soy curls and sauce with vegetables and cook just enough to thicken sauce, stirring as needed.
- Serve over Basmati brown rice and top with green onions and tomato wedges.