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5 from 11 votes

Sesame Shallot Basil Stir Fry With Soycurls and Broccolini

This Sesame Shallot Soy Curl Stir Fry makes for an amazing weeknight dinner! Chewy, marinated chicken like soycurls and broccolini in a sweet, salty and sticky Thai-inspired sesame stir-fry sauce! Gluten-free option! 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: recipe with soy curls, thai sesame shallot stir fry, vegan soycurls recipe
Servings: 2
Author: Vegan Richa

Ingredients

For the sauce:

  • 1/4 cup of soy sauce or use tamari for gluten-free
  • 1.5 teaspoons lime juice
  • 2 tablespoons maple syrup
  • 1 tablespoon sriracha or use sambal oelek
  • 1 cup hot water or hot broth

For the stir fry

  • 4 ounces dry soy curls
  • 2 teaspoons toasted sesame oil
  • 2 cloves of garlic minced
  • 1/4 cup thinly sliced shallots or use red onion
  • 2 cups Chinese broccoli or broccolini chopped
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cornstarch mixed with 2 tablespoon of water
  • 2 tablespoons of chopped Thai basil

For garnish:

  • sesame seeds and green onion
US Customary - Metric

Instructions

  • Mix soy sauce, lime, maple and sriracha in a bowl.
  • Add 1 cup of hot water or broth and mix in. **Reserve 1/2 cup of the marinade in another bowl to add later**. Then add in your soy curls to the marinade and mix and press in . Let them sit to soak while you prep the next step.
  • Heat a large skillet over medium heat. Add the sesame oil then add in your garlic and shallots and cook until golden.
  • Meanwhile, fish out the soy curls from the marinade or drain them through a strainer and keep the marinade.
  • Add the soy curls to the skillet and cook until the soy curls are golden on some edges.
  • Then add in your Chinese broccoli, salt, and pepper and mix well. Cook for a minute.
  • Add in the remaining sauce marinade (remaining in the bowl+ reserved). Add in cornstarch mixed with water and mix in.
  • Bring to a simmer. Add in the Thai basil. Let the sauce thicken for another minute or so then take off the heat. Taste and adjust salt and flavor and sweet. Top with sesame seeds and green onions and serve. Serve with rice or noodles or zoodles

Video

Notes

  • ** new added instruction. Sometimes soycurls absorb a lot of liquid and sometimes they absorb just enough. If they absorb too much you might not be left with much of the sauce so reserve some and then soak the soy curls. 
  • Use tofu or chickpeas to substitute soy curls. For tofu, use firm or extra firm(10 to 14 oz), press for 15 mins, then toss in cornstarch and bake at 400 deg F for 20 mins or pan fry to crisp. Add to the skillet after adding the sauce.
  • You can also use other bean curls! Look for “Wadi” in Indian stores made of moong dal, black-eyed peas, and other lentils/beans. The texture is different but they work equally well. Cook then according toninstruction on package then squeeze and toast in oil then proceed. You can also use seitan, TVP, soy chunks, beyond meat strips and other chickin subs.
  • When changing the protein, use 1/2 cup water in the marinade depending on what you use. You don’t need to soak tofu, chickpeas, beyond meat strips. 

Nutrition

Calories: 412kcal | Carbohydrates: 51g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Sodium: 1258mg | Potassium: 236mg | Fiber: 13g | Sugar: 27g | Vitamin A: 4296IU | Vitamin C: 227mg | Calcium: 396mg | Iron: 9mg