Sometimes, you just want the tummy-warming, rich but not obnoxiously so stir-fries from the comfort of your own home, right? That’s what this dish is great for, and it is a breezy cinch to make as well. Feel free to sub out the veggies I used for other ones, like shredded mixed cabbages, bok choy, etc. You can also feel free to sub the same amount of seitan or super-firm tofu for the Soy Curls.
8-ounces Soy Curls, soaked in water and squeezed all water as per instructions on the package Cooked rice or Asian noodles 3 teaspoons toasted sesame oil, divided 6 scallions, sliced 1 tablespoon fresh ginger, minced Thai chili or two, minced, optional 3 cups broccoli, cut into florets 1 red bell pepper, diced large 2 tablespoons garlic, minced ½ cup smooth peanut butter 1 tablespoon fresh lime, juice 1 tablespoon tamari Enough water to make it pourable, approximately 10 tablespoons Rice or noodles, for serving Peanuts, optional, for serving Chili sauce, optional, for serving
In a large bowl, combine all the ingredients minus one teaspoon of oil, stirring to coat. Allow to marinate for ten minutes, stirring every few minutes. Heat the remaining oil in a large skillet over medium heat for a minute, then add the contents of the bowl, and cook, stirring often with a spatula for 20 minutes. Serve over tortillas with optional extras.
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