by This Pineapple Sweet & Sour Soy Curl Stir Fry is an easy, delicious dinner recipe that the whole family will love!
As someone who follows a plant-based diet, I’m always looking for new ways to incorporate different protein sources that tastes delicious, and these soy curls definitely are amazing!
They pair perfectly with this homemade sweet and sour sauce that’s further elevated by pineapple chunks and bell pepper to make a delicious stir fry! If you’re craving more of a Teriyaki style stir fry sauce, my 5-Minute Teriyaki Inspired Stir-Fry Sauce is the perfect substitute and is SO easy to make!
If you’re skeptical about adding pineapple to a stir fry, I promise you it’s delicious!
How to use soy curls
I’ll admit that I was intimidated to cook soy curls for the first time, but they seriously couldn’t be easier to use. Just soak them for 10 minutes in water or vegetable stock (I prefer vegetable stock since it has more flavor!) and they’ll rehydrate! Then use them however you’d use chicken strips, like in this pineapple sweet and sour stir fry, air fry them for some extra crispiness and toss in a sauce, or even on pizza!
Main Ingredients
Soy curls: For protein and fiber!
Pineapple: For extra sweetness and flavor.
Save this Recipe!
Sweet and Sour Sauce: We make a homemade sauce that’s the perfect balance of sweet and sour that you can also customize based on your taste preferences!
Veggies: I used bell pepper in this stir fry, but broccoli, carrot or zucchini would also taste amazing!
Rice: I used brown rice in this recipe but feel free to use whatever grain you prefer.
Recipe Notes
- Feel free to adjust the sweet and sour sauce based on your taste preferences!
- If you don’t have any soy curls on hand or can’t find them locally to you, you can replace them with a block of extra-firm tofu.
I hope you love this Pineapple Sweet & Sour Soy Curl Stir Fry as much as I do! If you try it out, make sure to take a photo and tag me on Instagram so I can see!
Pineapple Sweet & Sour Soy Curl Stir Fry
Ingredients
For the sauce
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tbsp maple syrup
- 3 tbsp ketchup
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1/4 tsp chili flakes, optional
For the stir fry
- 1 cup brown rice, uncooked
- 1 tbsp olive oil
- 2 cups soy curls
- 2 cups no salt added veggie stock
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 1 green onion, sliced
- 2 cups pineapple, diced
- pinch of salt, to taste
Instructions
- Cook rice as per package instructions.
- In a medium bowl, pour the veggie stock over the soy curls. Let sit for 10 minutes, then drain off the veggie stock. Whisk together all ingredients for the sauce.
- Sauté the onion and white parts of the green onion until translucent in a large pan over medium heat. Add the minced garlic and peppers and sauté for an additional 2-3 minutes.
- Add the soy curls, pineapple and sauce to the pan. Sauté for another 5 minutes, then add the rice and mix well to combine. Serve with sliced green onion and enjoy!
This was a very tasty meal. The leftovers were just as good. I would have given 5 stars if the recipe had a nutritional chart.
Hi Gail, I’m so happy you liked it! That’s helpful for me to know about the nutritional information, I’ve actually began adding this to my newer recipes and plan to go back and update my previous ones, too 🙂