NUTRITION

SERVINGS

INGREDIENTS

4 oz Soy curls

0.5 cup White rice

2 tbsp Creamy peanut butter

2 tbsp Coconut aminos

1 tbsp Sriracha

1 tbsp Lime juice

1 tsp Fresh ginger

2 cloves Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Soak the dry soy curls in warm water for 10 minutes until softened, then drain and squeeze out as much moisture as possible.

• 2

  In a small mixing bowl, whisk together the creamy peanut butter, coconut aminos, sriracha, lime juice, minced fresh ginger, and minced garlic until the sauce is smooth.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Add the rehydrated soy curls to the skillet and sauté for 5-7 minutes, stirring occasionally, until the edges become golden and slightly crispy.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, continuing to sauté for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the peanut sauce over the soy curls and vegetables, tossing well to ensure every piece is evenly coated and the sauce is heated through.

• 7

  Season the mixture with sea salt and black pepper to taste.

• 8

  Transfer the warm, fluffy white rice to a bowl and top it with the spicy peanut soy curl mixture before serving.