This recipe from Courtney’s Homestead (linked below) is surprisingly easy to make and tastes sooooo good! I am still amazed at how delicious and versatile soy curls are.
2 cups of dry soy curls
2 heads of broccoli, chopped
1/2 cup of water or more (for cooking broccoli)
2 tablespoons of cornstarch
Cooked brown rice for serving
1/2 cup of soy sauce, low sodium
1/4 cup of pure maple syrup
2 teaspoons of cornstarch mixed with 1 tablespoon of water
1/2 teaspoon of ginger powder or grated fresh ginger
4 cloves of garlic, minced
1/2 cup no beef broth or vegetable broth
Start by soaking your soy curls. Put 2 cups of soy curls in a bowl and cover them with warm water- let sit for 10 minutes. While your soy curls are soaking, make your sauce. Mix all your sauce ingredients except for the cornstarch. Mix the cornstarch separately by taking 1 tablespoon of water and 2 teaspoons of cornstarch, mix until smooth then add to your sauce and stir. Set aside.
Now strain your soy curls. Remove all the water by squeezing them until they stop producing water. Take your 2 tablespoons of cornstarch and mix it with your soy curls. Add your soy curls in a hot large skillet and cook the soy curls until they are browned. Remove them from the pan. Then add your chopped up broccoli to the pan with some water so it steams the broccoli and doesn't stick. Cook this until it starts to turn bright green, not overly cooked, but the texture you want it for the dish. Add back your soy curls with the broccoli, add the vegan beef stock and the sauce. Mix until the sauce is thickened, this only takes a few minutes. Serve with brown rice.