Soy curls are seriously my new favorite thing! They are SO delicious. When you make this super easy Mongolian Beef, you will be completely hooked; the texture, the taste, everything was perfect. If you’re the kind to enjoy takeout then you’ll LOVE this recipe.
How do you cook soy curls?
Soy curls come dehydrated, so you’re going to have rehydrate them before you use them. Take your soy curls and pour boiling water over it, let them soak for at least 10 minutes. You’ll notice the soy curls starting to expand and plump up. After 10 minutes, drain the soy curls and rinse in cold water.
Before you can cook the soy curls you have to remove all the excess moisture. Take some of the soy curls in your hands and squeeze out all the moisture, then transfer to a clean bowl. Your soy curls are now ready to use and cook.
What else can I make with soy curls?
Soy curls resemble beef in shape and texture, but can also be used as pulled pork/chicken dishes. I love using this in beef takeout dishes or even pulled bbq sandwiches – YUM!!!
Do I have to bake it?
It really depends on the recipe, for most takeout recipes you want to make sure soy curls are crispy – so I would suggest baking them or air frying them. If you want that extra crispy texture then you can deep fry them, I chose to keep my recipe oil free so I decided to bake them instead.
Where can I buy the soy curls?
I used Butler brand and was able to purchase them from Amazon (link below)
Vegan Mongolian ‘Beef’ Soy Curls
Description
Ingredients
- 2 cups soy curls
- 2.5 tbsp cornstarch
For the sauce:
- 1/3 cup water
- 1/4 cup tamari
- 2 cloves minced garlic
- 1 inch ginger minced
- 2 tsp chili paste
- 2 tbsp coconut sugar or maple syrup
- 1 tbsp cornstarch + 1 tbsp water
Optional:
- Steamed veggies
- White rice
- Chopped green onions
Ingredients
Instructions
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Preheat the oven to 400º
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Start by rehydrating your soy curls. Add 2 cups of soy curls in a large bowl and add boiling water over it- enough to make sure all the soy curls are submerged in the water. Soak for 10 minutes
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Drain the soy curls and rinse under cold water
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Remove the excess moisture by squeezing out the soy curls and transfer to a clean bowl
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Add 2.5 tbsp of cornstarch to the soy curls and mix evenly tp cover the soy curls in the cornstarch
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Transfer to a baking sheet line with parchment paper and bake at 400 for 20 - 25 minutes
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While the soy curls are baking, start making your sauce
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In a hot skillet, sauté the garlic and ginger
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Add the soy sauce, water, chili paste, and coconut sugar - Bring to a boil and cook for a couple of minutes
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Add your cornstarch slurry and mix until the sauce thickens
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Turn off the heat and add the baked soy curls
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Mix well covering all the soy curls in the sauce
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Serve with rice and steamed veggies and garnish with sesame seeds and chopped green onions
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