Stir Fried Soy Curls with Spicy Sesame Sprout Slaw

by Sala @ Veggie Belly on July 5, 2008

For a week I’d waited impatiently. Then I came home this evening and there it was outside my front door! My 6 bag shipment of Butler Soy Curls! All the way from Grand Ronde, Oregon. I knew exactly what my very first recipe using soy curls was going to be.
A stir fry with soy curls and broccoli is on the menu today. I also used sprouts and red cabbage to make a colorful, spicy slaw.

Coating stuff in flour before stir frying is one of my favorite cooking methods. It creates a nice crispy crust. Here, I coat soy curls in rice flour and saute till brown. Then I toss them in a sauce.

A note on soy curls: Make sure you soak them in hot water for a good 20 minutes. Not only does this hydrate them properly, it also gets rid of the mild wheaty flavor. I added soy sauce, lemon juice, cooking wine and ginger in the soaking liquid for added flavor.

Stir Fried
Soy Curls

Soy Curls - 2 oz dry
Rice Flour – 1 tbsp. Corn flour or All Purpose can also be used. I love rice flour here, it makes things delicately crispy.
Broccoli – 8 florets
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp

For the sauce:
Soy sauce – 2 tbsp
Lemon Juice – 1 1/2 tbsp
Sugar – 1-2 tbsp depending on how sweet you like it
Sesame Oil – 1 tbsp
Chili Paste – 1 tsp, optional

Soak soy curls in hot water for 20 minutes. See note above for additional flavoring. Squeeze out all the liquid. Toss soy curls in flour and some salt, toss to coat.

Heat a work, add a tsp of canola oil or spray with Pam. Add the soy curls and stir fry on medium high till they are golden brown. Remove from wok and set aside.

Add a little more oil or Pam to the work, ginger garlic paste and broccoli and stir fry on high till the broccoli is tender but crunchy. Now return the soy curls to the wok. Add all ingredients for the sauce and cook on medium high till sauce is absorbed.

Garnish with sesame seeds, chopped cilantro and scallions. Serve with rice or noodles and Spicy Sesame Sprout Slaw (recipe below).

Spicy Sesame Sprout Slaw

Its not regular sesame seeds that make this Asian slaw special. Rather, its my secret non-asian ingredient….Tahini! It adds the ‘sesameness‘, and also a satisfying creamy consistency to the dressing.

For a lighter version, use my Piquant Plum Sauce as dressing for this slaw.

Red Cabbage – 1/4 head, finely shredded
Bean Sprouts – 1/4 pound

For dressing:
Tahini – 2 tbsp
Soy Sauce – 1 tbsp
Lemon Juice – 2 tbsp
Sesame oil – 1 tbsp
Garlic – 1 tsp minced
Chili Paste – 1 tbsp or according to taste. I like lots of it!
Mint – about 6 leaves chopped.
You could use cilantro too. I used both today.

Whisk together all dressing ingredients. If its too thick for you, add a little water to thin it out.

Toss the cabbage and sprouts with the dressing.

More Slaw suggestions: try using shredded carrots or jicama!

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