Changing one ingredient in this recipe prompted me to alter nearly every other step. The change came because we wanted to try Soy Curls, an alternative to textured meat. This recipe evolved from a version starting with chicken.
Previously I used tofu for this recipe. We learned about Soy Curls through the RCW Plant-Based Eating group. Thank you to Diane from that group for helping us acquire a bag. The biggest difference is that while firm tofu requires draining and dicing, Soy Curls require soaking before draining. Soy Curls could be served in the size from the bag, but bite sized pieces resulted in a pleasing presentation.
We served this over rice. Our favorite method for preparing rice is in a ceramic dish in the microwave oven. The New York Times cooking columnist agrees.
This recipe works well with a variety of green vegetable including broccoli and green beans.
This recipe comes together very quickly once the preparation is complete.
As written below, this recipe will serve two people.
Prepare the protein
Since Soy Curls are not readily available, the instructions include an option for using firm tofu.
Option 1: Soy Curls
- 2 oz / 56 grams Soy Curls
- 2 cups of water
Soak the Soy Curls in bowl of water for ten minutes then drain thoroughly. Meanwhile prepare the other ingredients.
Cut any longer Soy Curls into bite sized pieces.
Option 2: Firm Tofu
- 14 ounces of firm tofu
Drain the tofu. Layer several paper towels atop a cutting board. These can be folded to approximately the area of the large face of the tofu block. Place the tofu atop the paper towel. Layer a few more paper towels atop the tofu then a second cutting board. Place a few cans atop the second cutting board to press liquid from the tofu.
After preparing the sauce and chopping vegetables, remove the tofu from improvised press. Gently tear the block in to bite sized pieces.
Prepare the sauce
- 1 Jalapeno pepper or green chili de-seeded and minced
- 1 TBSP light brown sugar
- 1 TBSP Hoisin Sauce or Thai Fish Sauce
- 2 TBSP Soy Sauce
- 1 TBSP Lime Juice
Whisk together chili, soy sauce, hoisin sauce, lime juice, and sugar and set aside.
Chop the vegetables
- 1 clove garlic, minced
- 1 carrot, cut into strips
- 1 green pepper, cut into bite sized pieces
- 1 cup broccoli florets or green beans or … (optional)
Chop the remaining vegetables.
Prepare the rice
- ½ cup Basmati rice
- 2¼ cup water
Pour rice and water into a microwave save container and cook for 17 minutes. Your oven and container may need a different time or amount of water. Occasionally I need to drain the rice after cooking.
Stir Fry
- 2 TBSP vegetable oil
Heat a wok or large frying pan over high heat and saute the garlic in oil until fragrant (about 1 minute). Add the protein and stir frequently until lightly browned: about 3 minutes for Soy Curls or 8 minutes for tofu.
Add the remaining vegetables and stir frequently until tender (about 5 minutes). Turn off the heat and add the sauce. Stir until thickened and absorbed.
Portion the rice between two plates and then pour the sauteed vegetables on top. Enjoy!
Please comment below if you made this and any additional vegetables you added.