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Sassy Soy Curl Scramble with Peanut Sauce

Sassy Soy Curl Scramble with Peanut Sauce

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Ready to kick boring weeknight meals to the curb? Say hello to your new favorite stir-fry, a dish with as much personality and sass as its name! This isn't just a meal; it's a vibrant, flavor-packed adventure that will have your taste buds dancing.

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Prep Time

20 mins

Cook Time

25 mins

Yields

4 servings

Ingredients

  • 8 oz Butler Foods Soy Curls
  • 4 cups hot vegetable broth
  • 1/4 cup tamari or soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha (or more, if you're feeling brave!)
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup chopped carrots
  • 4 cups cooked brown rice, for serving
  • Sesame seeds and chopped green onions, for garnish
  • For the Oil-Free Peanut Sauce:
  • 1/2 cup natural peanut butter (check ingredients to ensure no added oil)
  • 1/4 cup warm water (add more to reach desired consistency)
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced

Instructions

  1. Place the soy curls in a large bowl and pour the hot vegetable broth over them. Let them soak for 10-15 minutes until rehydrated and tender. Drain thoroughly and gently squeeze out any excess liquid.
  2. While the soy curls are soaking, prepare the peanut sauce. In a medium bowl, whisk together all peanut sauce ingredients until smooth and creamy. Add more water if needed to reach a pourable consistency. Set aside.
  3. In a large non-stick pan or wok, heat 2-3 tablespoons of water or vegetable broth over medium-high heat. Add the sliced onion and cook until softened, about 5-7 minutes, adding more liquid a tablespoon at a time if needed to prevent sticking.
  4. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
  5. Add the sliced bell peppers, broccoli florets, and chopped carrots. Cook for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp.
  6. In a small bowl, whisk together the tamari, rice vinegar, and sriracha. Add the drained and squeezed soy curls to the pan with the vegetables. Pour the tamari mixture over the soy curls and vegetables and stir to coat. Cook for 5-7 minutes, stirring frequently, until the soy curls are lightly browned and have absorbed the sauce.
  7. Pour the peanut sauce over the soy curl and vegetable mixture. Stir to combine and heat through, about 2-3 minutes.
  8. Serve hot over cooked brown rice. Garnish with sesame seeds and chopped green onions.

Additional Information

Nutrition Facts (Summary)

Calories

450

Fat

18g (36% of Calories)

Saturated Fat

3g

Cholesterol

0mg

Sodium

950mg

Carbohydrates

50g (44% of Calories)

Dietary Fiber

10g

Total Sugars

12g

Protein

28g (25% of Calories)

Vitamin A

50% DV

Vitamin C

80% DV

Vitamin D

0% DV

Vitamin E

15% DV

Vitamin K

20% DV

B1 (Thiamine)

30% DV

B2 (Riboflavin)

25% DV

B3 (Niacin)

35% DV

B5 (Pantothenic Acid)

15% DV

B6 (Pyridoxine)

30% DV

B7 (Biotin)

10% DV

B9 (Folate)

20% DV

B12

0% DV

Calcium

8% DV

Copper

40% DV

Folate

20% DV

Iron

30% DV

Magnesium

25% DV

Phosphorus

30% DV

Potassium

15% DV

Selenium

40% DV

Zinc

25% DV

Chef's Notes

Adjust the sriracha to your preferred level of heat.
Feel free to substitute or add other vegetables you have on hand, such as mushrooms, snap peas, or spinach.
Ensure your peanut butter is natural and contains only peanuts (and possibly salt) to keep it oil-free.
Nutritional information is an estimate and can vary based on specific ingredients and quantities used.

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