Sambal-Topped Soy Curls and Vegetable Stir-Fry
A Southeast Asian–inspired stir-fry of rehydrated soy curls with broccoli, bell pepper, and mushrooms, tossed in a homemade sambal of red chiles, bell pepper, turmeric, miso, and date syrup. Serve over cooked whole grains.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- Indonesian
Nutrition (estimated)
per about 1.25 cups- Calories
- 160 kcal
- Protein
- 14 g
- Fat
- 5 g
- Carbs
- 17 g
- Fiber
- 7 g
- Sugar
- 7 g
- Sodium
- 120 mg
Ingredients
- red bell pepper
- hot red chile peppers
- garlic
- fresh turmeric
- white miso paste
- Date Syrup 2.0
- rice vinegar
- soy curls
- broccoli florets
- bell pepper
- white mushrooms
- scallions
- ginger
Instructions
- Cook bell pepper, chile, garlic, turmeric, miso, and Date Syrup 2.0 in ⅓ cup water 5 min. Blend with vinegar until smooth; set aside.
- Soak soy curls in warm water 10 min; drain and squeeze dry.
- Stir-fry broccoli, bell pepper, and mushrooms in 2 tbsp water ~5 min. Add soy curls, garlic, scallions, and ginger; stir-fry 3 min.
- Stir in sambal sauce and cook until well coated. Serve hot.