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Need dinner in 30 minutes? Soy curls sautéed in a creamy coconut-ginger-gochujang sauce and served over rice and steamed broccoli. No soy curls? Use drained and pressed extra-firm tofu instead.


8 oz bag Butler Soy Curls

2 cups boiling water

1 large bunch broccoli

2" fresh ginger, thinly sliced

15 oz can coconut milk

2 Tbsp brown/turbinado/coconut sugar

2 Tbsp gochujang sauce/paste

2 Tbsp soy sauce

1/2 lime, juiced (1.5 Tbsp)

Sliced scallions or cilantro for serving

Rice of choice


1. Place soy curls in a bowl. Bring 2 cups of water to a boil then pour over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then squeeze dry in a towel).

2. Prepare rice according to package directions. Keep warm.

3. To steam brocolli, place in steamer or steamer basket over boiling water for 12-15 minutes. If boiling, cook 5-7 minutes, drain and set aside.

4. In a large nonstick skillet over medium-high heat with 2-3 Tbsp oil, cook soy curls, tossing occasionally until browned, approximately 6-7 minutes.

5. Push soy curls to perimeter of skillet. Add 1 tsp oil to center and add ginger slices. Sauté 1 minute.

6. Stir in coconut milk, sugar, soy sauce and gochujang. Bring to boil and simmer, stirring frequently until sugar and gochujang paste dissolved, approximately 4-5 minutes. Remove from heat and stir in lime juice.

7. To serve place broccoli over rice then top with soy curls and sauce. Sprinkle with sliced scallions or chopped cilantro.

Recipe adapted and veganized from New York Times

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