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.