My wife and I have been really loving soy curls. Mostly I have been doing bbq curls (soak 115g in hot water for 10 minutes, drain, cook until done to your liking, add ~1/4c (59ml) bbq sauce of your choice). Dragon soy curls is another one I liked a lot. I also did sweet and sour soy curls, but cannot find the recipe I used.

I am looking for more recipes using them. Please share what you do with soy curls. As this is vegan home cooks, keep recipes vegan. I am a recovering alcoholic, and while I should not have to say, no alcohol, someone always gives an alcohol suggestion.

If you do not share an entire recipe, please share a link to one.

  • ImUsuallyMoreClever@lemmy.world
    5·
    11 days ago

    Mongolian Soy Curls

    Ingredients

    • 4 cups dried soy curls
    • 2 bunches scallions
    • 2 tbsp vegetable oil
    • ½ cup tamari or soy sauce
    • ⅔ cup water
    • 1 tsp better than vegetable bouillon
    • 2 tbsp garlic minced
    • 1 tsp ginger paste
    • 2 tbsp maple syrup
    • 2 tbsp sambal olek
    • 2 tbsp cornstarch mixed with 2 tbsp room temp or cold water

    Directions

    1. Soak the soy curls until they are soft then drain (30 minutes to an hour).

    2. Wash and cut the scallions into 2 inch chunks.

    3. Heat oil in a pan and saute the scallions till they soften.

    4. Add the soy curls and continue to saute till everything is hot.

    5. In another pan mix the soy sauce, water, vegetable bouillon, garlic, ginger, maple syrup, and sambal olek. Heat till it boils.

    6. Make a slurry with the cornstarch and water and slowly whisk into the boiling pan.

    7. Reduce the heat and stir until it thickens.

    8. Add the sauce to the soy curls and stir.

    9. Serve immediately with rice.

    Notes

    You might need a little more vegetable broth if the sauce gets too thick.

    • nocturne@slrpnk.netOP
      3·
      11 days ago

      Oh! I used to love Mongolian style food before I became a vegetarian. Going to try this one soon. Thanks.

  • Ephera@lemmy.ml
    3·
    10 days ago

    More of a general tip: You can also fry the soy strips TVP while still dry.

    So, I’ll often put them into a pan or a pot with a bit of oil until they start browning and then just add water, vegetable broth, soy sauce etc. into there, to make my normal sauce for the dish.

    They don’t get quite the same texture, but still really good and makes them much easier to use in dishes where you have a use for the vegetable broth.

    For example, recently I did this and then also put rice noodles into the broth and later veggies. The rice noodles were cooked in time before the soy strips drew out the water. Tasted really nice.
    It was a lot of eyeballing/luck, though, so don’t have a concrete recipe.

    Edit: I thought, soy curls/strips/etc. were TVP. This tip is for TVP.