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This Sesame Shallot Soy Curl Stir Fry makes for an amazing weeknight dinner! Chewy, marinated chicken like soycurls and broccolini in a sweet, salty and sticky Asian sesame stir-fry sauce! Nutfree Recipe Gluten-free option!
This Sesame Shallot Soy Curl Stir Fry makes for an amazing weeknight dinner that rivals any takeout meal. Soy curls marinated in a sweet-salty-spicy marinade, then stir-fried in sesame oil along with shallots and garlic. Chinese broccoli and Thai Basil are added along the way for that authentic flavor, and the rest of the marinade is also added to create a delicious stir-fry sauce. Serve this easy soy curl stir fry with rice, broccoli rice, zoodles or noodles!
Soy curls are one my favorite meat subs. They are made with whole non-gmo soybeans and you can find them in some stores or order them online on amazon.
Thai Basil vs Sweet Basil
For this recipe, we are using Thai basil! While you could use sweet basil I recommend you try and find the Thai kind. How to distinguish them? Thai basil has a purple stem while sweet basil has a green stem. Also check the leaves: unlike the delicate, floppy big leaves you see on sweet basil, Thai basil leaves are smaller and sturdier. This means they hold up better during cooking making this basil ideal for stir-fries.
Lastly, the taste: Thai basil is spicy with an anise, or licorice-like flavor, while sweet basil has a more mild peppery and sweet taste.
On cooking with soy curls:
Soy Curls come dry and need to be rehydrated and cooked in order to enjoy them. They will increase in size quite a bit as they soak. You need to soak them in the marinade for only about 10 minutes.
I marinade the soycurls in the sauce for the extra flavor and then toast them before adding the rest of the ingredients. This improves the texture! You’ve got to try them this way as this stir fry or my General Tsos soy curls!
Soy curls are not same as soy chunks that are chewier and take much longer to cook. Soy curls can be found in some grocery stores or online on amazon.
More Asian stir-fries:
- Sticky ginger Sesame Tofu Veggie Stir fry
- Hoisin Noodles and Tofu stir fry
- Cashew Tofu and veggies
- Soy-free tofu stir fry with sunbutter sauce
- Lemongrass Tempeh with sesame noodles
- Sticky Sesame Cauliflower
Sesame Shallot Basil Stir Fry With Soycurls and Broccolini
Ingredients
For the sauce:
- 1/4 cup of soy sauce or use tamari for gluten-free
- 1.5 teaspoons lime juice
- 2 tablespoons maple syrup
- 1 tablespoon sriracha or use sambal oelek
- 1 cup hot water or hot broth
For the stir fry
- 4 ounces dry soy curls
- 2 teaspoons toasted sesame oil
- 2 cloves of garlic minced
- 1/4 cup thinly sliced shallots , or use red onion
- 2 cups Chinese broccoli or broccolini chopped
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch mixed with 2 tablespoon of water
- 2 tablespoons of chopped Thai basil
For garnish:
- sesame seeds and green onion
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
Video
Notes
- ** new added instruction. Sometimes soycurls absorb a lot of liquid and sometimes they absorb just enough. If they absorb too much you might not be left with much of the sauce so reserve some and then soak the soy curls.
- Use tofu or chickpeas to substitute soy curls. For tofu, use firm or extra firm(10 to 14 oz), press for 15 mins, then toss in cornstarch and bake at 400 deg F for 20 mins or pan fry to crisp. Add to the skillet after adding the sauce.
- You can also use other bean curls! Look for “Wadi” in Indian stores made of moong dal, black-eyed peas, and other lentils/beans. The texture is different but they work equally well. Cook then according toninstruction on package then squeeze and toast in oil then proceed. You can also use seitan, TVP, soy chunks, beyond meat strips and other chickin subs.
- When changing the protein, use 1/2 cup water in the marinade depending on what you use. You don’t need to soak tofu, chickpeas, beyond meat strips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
For the sauce:
- soy sauce for saltiness, use tamari for Glutenfree
- lime juice for acidity
- maple syrup for sweetness
- sriracha or use sambal olek for spiciness
- soy curls – rehydrated
- toasted sesame oil adds a nice nuttiness to the dish
- minced garlic and shallots
- Chinese broccoli or broccolini add some color and crunch
- the leftover marinade is thickened with cornstarch
- Thai basil to brighten it up
- sesame seeds and green onion for garnish
Tips:
- use tamari for gluten-free
- You can also use other bean curls! Look for “Wadi” in Indian stores made of moong dal, black-eyed peas, and other lentils/beans. The texture is different but they work equally well. Cook then according toninstruction on package then squeeze and toast in oil then proceed. You can also use seitan, TVP, soy chunks, beyond meat strips and other chickin subs.
- Use tofu or chickpeas to substitute soy curls. For tofu, use firm or extra firm(10 to 14 oz), press for 15 mins, then toss in cornstarch and bake at 400 deg F for 20 mins or pan fry to crisp. Add to the skillet after adding the sauce.
How to make Soy Curl Stir-Fry
Prep: Make the stir-fry sauce in a bowl by mixing all the ingredients. Add 1 cup of hot water or broth and mix in then add in your soy curls and 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. Cool for a minute. Add in the remaining sauce marinade. 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.
I agree with Julia. The dish was delicious and easy to make! Since my broccolini wasn’t super fresh, I microwaved it for a couple of minutes to partially cook it. It still had some crunch and bitterness, which was just right! My husband and I love your recipes.
Yay! Thank you for taking the time to comment.
Delicious and easy to make! Thanks Richa!
Yay!