Vegan Teriyaki Soy Curls Stir-Fry
Ingredients
Soy curls
- 1 1/2 cups (150g) dried soy curls
- 1L vegetable broth
Teriyaki sauce
- 1/4 cup (60ml) soy sauce
- 2 tbsp (30g) maple syrup
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) mirin (optional)
- 1 tsp sesame oil
- 1 tbsp (8g) cornstarch + 2 tbsp (30ml) water (slurry)
Stir-fry
- 3 scallions, white and green parts separated, sliced
- 2 garlic cloves, minced
- 1 small piece of ginger, minced (about 10g)
- 1 tbsp (15ml) dark soy sauce
- Cooked rice, for serving
- Sesame seeds, for garnish
Preparation
Place the dried soy curls in a bowl and cover with vegetable broth. Let soak for 30 minutes. Drain and squeeze out excess liquid.
Heat oil in a skillet over medium heat. Add the soy curls and a drizzle of dark soy sauce. Sauté until caramelized and golden. Remove from the skillet and set aside.
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, mirin, sesame oil, and the cornstarch slurry. Set aside.
In the same skillet, sauté the white parts of the scallions, garlic, and ginger until fragrant.
Pour the teriyaki sauce into the skillet, stirring until it thickens. Add the caramelized soy curls and toss to coat.
Plate the soy curls over cooked rice, then garnish with sesame seeds and the green parts of the scallions.
