Thai Basil Soy Curls

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To make my THAI BASIL SOY CURLS, I soaked the Soy Curls for about 10 minutes in hot water, meanwhile I prepared the sauce and set aside. I then fully drain them in a colander and toss with Bragg’s liquid aminos. I then fry Soy Curls in a non-stick skillet until golden brown. Next, I added the onion, garlic, ginger and bell pepper and cook to soften. I then added the sauce and stir to coat while cooking. Finally, I added the chopped basil and cayenne pepper and check seasoning and serve.

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For: 4 servings
  • 2  cups Butler Soy Curls™
  • 2 cups hot water
  • 1 tablespoon Bragg’s liquid aminos
  • 2  tablespoons oil
  • 1  small red onion , sliced
  • 4 cloves garlic , minced
  • 1 teaspoon fresh ginger , grated
  • 1/2 cup red bell pepper , sliced
  • 1 handful  Thai basil leaves , chopped
  • 1/4 teaspoon Cayenne pepper , optional
  • 1/4 teaspoon salt , optional
  • 1/2 cup vegetable broth or water
  • 1  tablespoon Bragg’s liquid aminos
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame oil
  • 1 teaspoon molasses
  • 1 teaspoon organic cane sugar


  1. Soak Soy Curls™ in warm water for about 10 minutes. Meanwhile, combine the ingredients for the sauce into a medium bowl and set aside. Drain and chop Soy Curls into small pieces, toss with Bragg’s liquid aminos. Heat oil in a skillet on medium-high, add Soy Curls and cook until golden brown, turning constantly, about 5 minutes.
  2. Add onion, garlic, ginger and red bell pepper and stir-fry for about 2 minutes. Add sauce and stir to coat, continue cooking until sauce has evaporated. Turn off heat and stir in basil leaves and cayenne pepper and check seasoning if salt is needed. Add Serve with rice.

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