Easy Soy Curl Stir-Fry
Ingredients
- 1 (8-ounce) packet soy curls (I use Butler)
- 2 tablespoons cornstarch or arrowroot
- Drizzle of neutral flavored cooking oil
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1 serrano or jalapeño pepper, minced
- 2 small red bell peppers, chopped into 1-inch pieces
Sauce
- 3 tablespoons tamari or soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons dark soy sauce or soy sauce
- 1 tablespoon mirin
- 2 1/2 teaspoons maple syrup or to taste
- 1/2 teaspoon chili garlic sauce
- 1/2 teaspoon grated ginger
Preparation
Soak soy curls in water to cover by about 2 inches for 10 minutes. Drain well. Transfer to a large bowl. Add the cornstarch and toss until they are evenly coated.
Heat the oil in a large nonstick skillet over medium-high heat. Cook the soy curls in batches until golden brown. Transfer to a dish and set aside.
Add the tamari, rice vinegar, dark soy sauce, mirin, maple syrup, chili garlic sauce, and ginger to a medium bowl. Mix to combine. Set aside.
Add more oil to the skillet and heat over medium-high. Cook the shallots for about 2 minutes, or until translucent. Add the garlic, serrano, and bell pepper. Cook for about 4 minutes more, or until the bell pepper is just tender.
Add the soy curls and sauce. Cook for about 3 minutes more, or until the sauce starts to bubble.
Notes
Soy curls are a high-protein and delicious vegan meat alternative with a texture similar to chicken that absorbs flavors well.
