THAI BASIL SOY CURLS recipe is a very easy weeknight dish that comes together quickly. I was inspired to make my version after I saw the recipe for Thai Basil Chicken online, the ingredients used fish sauce and oyster sauce so I adapted the recipe and made my own sauce. I first started to use tofu but put the tofu back in the refrigerator and decided to use Butler’s Soy Curls instead.
I love Thai food so this was so easy for me to prepare and serve dinner in 30 minutes, See my THAI BASIL SALAD and THAI COCONUT CURRY TOFU. I even have fresh Thai basil in my garden, it is so fragrant and herbaceous and adds a unique flavor to this dish. You can substitute regular basil instead.
How To Make Thai Basil Soy Curls
To make my this recipe, 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.
Other Butler Soy Curls Recipes
- Teriyaki Soy Curls With Pineapple And Bell Pepper
- Vegan Gumbo
- Vegan Curry Chicken
- Vegan Chicken And Dumplings
- Japchae (Korean-Style Stir Fry Noodles)
- Ital Stew
- Vegan Fajita Bowl
Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisines: Asian, Thai
Nutrition
(Per 100g)- Energy: 134 kcal / 560 kJ
- Fat: 9 g
- Protein: 2 g
- Carbs: 11 g
Cook Time
- Preparation: 20 min
- Cooking: 2 min
- Ready in: 22 min
- For: 4 servings
Ingredients
- 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
Sauce
- 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
Instructions
- Soak Soy Curls™ in warm water for about 10 minutes. Drain water and chop Soy Curls into small pieces, toss with Bragg's Liquid Aminos. Combine the ingredients for the sauce into a medium bowl and set aside.
- Heat oil in a large non-stick skillet on medium-high, add Soy Curls and cook until golden brown, turning constantly, about 5 minutes.
- Move the sauteed soy curls to one side of the skillet, add onion, garlic, ginger, and red bell pepper and stir-fry for about 2 minutes.
- Add sauce mixture to the soy curls and veggies, and stir to coat, continue cooking until sauce has evaporated.
- Turn off heat and stir in basil leaves and cayenne pepper and check the seasonings if salt is needed. Add salt to taste and serve with rice.
Notes
Hi Michelle!
We’ve just finished a meal of your Thai Basil Soy Curls recipe and could hardly be more pleased! Delicious!
I used coconut Aminos instead of Braggs, which added a touch of sweetness that set off the Thai basil really well. Also, I sautéed the soy curls over a really hot flame, letting them char a bit, which added a really nice flavour dimension.
Next time, I’ll double the onions and bell peppers, and probably add mushrooms, authentic or not. I added a LOT of Thai basil, and that dish comfortably accepted all of it without messing up the flavour balance, so next time, more Thai basil as well. I might even double the sauce, as the finished dish was a bit dry (but not in a bad way), and I would have liked a touch more moisture. Served this with cauliflower rice on the side. Even my housemate, with his stomach problems and as picky as he is, exclaimed, “This is friggin’ delicious!”
Just before I sat down to write this, I went to Amazon and ordered 6 more bags of Butler’s® Soy Curls, as we were both so pleased with our first experience with them, that we MUST try other recipes using them, both by you and others. Amazing product! Thanks for introducing us to it (so many recipes to vegetarianize), and thanks again for a delicious recipe!
John Mark, I’m so excited that you enjoyed it and I love all your adjustments, you are right the sauce is better doubled since the longer the soy curls sits in it, it gets soaked up. I need to order some more soy curls myself. Thank you for leaving your feedback, I really appreciate it.
Buying directly from Butler is often cheaper and they send freebies!
Thank you very much for the clarifications. I will look forward to making this visually appealing dish later in the week.
Thank you John-Mark, I really appreciate your feedback, I hope you enjoy it.
I was wondering if you would separate out the ingredients list for me a bit more, please.
What ingredients exactly are the sauce ones?
Does the fact that Bragg’s is listed twice mean that one marintes the soy curls and the other goes into the sauce?
When do the onions go in, with the bell pepper?
Is the oil for the sauce or for sautéing the soy curls?
I would love to make this (I just bought the soy curls), but apparently need some guidance.
Thanks in advance.
Hello John-Mark, I edited the recipe, please let me know if you understand it. Thank you for pointing the confusion out to me. The sauce ingredients are separated and to be added after you saute the marinated soy curls, onion, garlic, bell pepper. I hope it helps.
Can you tell me what the ingredient list is on the package of soy curls? I have to be very careful due to health concerns. I went to the site but couldn’t find a list of ingredients. They sound good though.
Thanks!
No problem Patricia, this is from their website Ingredients: Soy Curls™ are made from select, non-GMO, whole soybeans (Soy), grown without chemical pesticides.
The flavors in this recipe are popping!
Thank you, John, yes they are!
Can’t wait to try this
Awesome, hope you enjoy!
Can I substitute maple syrup for the molasses? I hate to buy a whole bottle when I don’t use it that often. Thanks!