Sesame Shallot Basil Stir Fry With Soycurls and Broccolini
This stir fry features soy curls soaked in a tangy and slightly spicy sauce of soy, lime, and maple syrup, combined with broccolini and fragrant Thai basil. The soy curls absorb the marinade flavor and cook until golden, while the broccolini adds a tender-crisp texture. Toasted sesame oil, garlic, and shallots bring savory notes, finished with sesame seeds and green onions for garnish. The sauce is thickened with cornstarch to coat the ingredients well. It’s a plant-based dish with layers of savory, sweet, and bright flavors.
Ingredients
For the sauce:
- 1/4 cup soy sauce or tamari for gluten-free
- 1.5 teaspoons lime juice
- 2 tablespoons maple syrup
- 1 tablespoon sriracha or sambal oelek
- 1 cup hot water or hot broth
For the stir fry
- 4 ounces dry soy curls
- 2 teaspoons sesame oil toasted
- 2 cloves garlic minced
- 1/4 cup shallots or use red onion, thinly sliced
- 2 cups Chinese broccoli or broccolini; chopped
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons Thai basil chopped
For garnish:
- green onion
- sesame seed
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
Notes
- Reserve some marinade before soaking the soy curls to ensure adequate sauce remains for cooking.
- Soy curls absorb varying amounts of liquid; adjust reserved marinade accordingly.
- Firm or extra-firm tofu can replace soy curls: press, coat with cornstarch, and bake or pan-fry until crisp before adding to the stir fry.
- Other bean curls or meat substitutes like seitan or Beyond Meat strips can be used with adapted soaking or cooking steps.
- Adjust water quantity in marinade depending on protein used; tofu and chickpeas don’t require soaking.
Nutrition Information
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 412
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 26g | 52% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1258mg | 52% |
| Potassium | 236mg | 5% |
| Fiber | 13g | 52% |
| Sugar | 27g | 54% |
| Vitamin A | 4296IU | 86% |
| Vitamin C | 227mg | 252% |
| Calcium | 396mg | 40% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.