Vietnamese Coconut Soy Curls with Red Rice and Pole Beans

Soy curls can be found in natural food stores in both bulk sections or in an 8oz bag. They have a dried consistency and are great to use in meals with broths, braises or soups because they suck up all the flavors you put into it. If you can't find them near you, try buying some online at Food Fight. 


Braised soy curls in a savory broth brimming with fresh coconut flavor, ginger, spices and lime.

Vietnamese Coconut Soy Curls
2 tbl extra virgin olive oil
1 shallot, minced
1 bunch scallions, small dice, green and white parts separated
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1/4 tsp black pepper
2 garlic cloves, minced
3 tbl organic light brown sugar
juice of one lime
2 tbl tamari
1 cup coconut water
1-15oz can coconut milk
4 oz soy curls
1/2 cup Bhutanese red rice (or any other kind you find available), cooked
4 oz pole beans, ends trimmed, lightly steamed

Heat the oil in a dutch oven over medium-high heat. Add the shallots and white parts of the scallions. Season with red pepper flakes, ginger, and pepper. Saute for 5 minutes. Add the garlic and toast for 2 minutes. Add the soy curls and brown,  5 minutes. Add the brown sugar, lime juice, tamari, coconut water and milk. Bring to a boil, reduce to a simmer and cover. Cook for 30 minutes over medium-low heat.
Garnish with the green parts of the scallion and serve over red rice and steamed pole beans.