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General Tso’s Soy Curls! Easy weeknight stir fry with soy curls and veggies. Vegan General Tso’s Chicken. Gluten-free, Nut-free Recipe Jump to Recipe
This general tso’s Sauce + Soy Curls makes for an amazing weeknight meal. Soy curls are marinated in the from scratch homemade general tsos sauce mixture, then stir fried to crisp. Veggies added in along, and the rest of the marinade is then cooked down to thicken. Serve this easy stir fry with rice or noodles!
Soy curls absorb moisture differently and sauce amount preference also varies, so make another full or half back of the sauce and add more if needed.
Ingredients for general tso’s Soy curls
- For the sauce you need, soy sauce or tamari, sugar, rice vinegar, mirin, toasted sesame oil, sambal oelek chili paste, ginger and garlic
- For the stir fry you need soy curls, green onions, garlic, bell peppers, zucchini or carrots
How to make General Tso’s Soy curls stir fry
Mix the marinade. Add soy curls and mix and soak. Toss twice in between, Heat a skillet over medium hi heat.
Add oil. When hot, add garlic and green onion and toss for a few seconds
Fish out the soy curls from the marinade and add to the pan, cook for 4 to 5 mins to brown some edges. you can also toss the soy curls in cornstarch before using for crisping up the soy curls. Add the peppers and veggies and mix. Add a pinch of salt and cook for 2 mins
Add 1 tbsp cornstarch and 1/4 cup water to the marinade and mix well.
Add the sauce mixture to the pan and mix well. Cover and cook for 3 to 4 mins to thicken. Stir once in between. Also taste at the time to adjust flavor. Add salt, sugar, heat if needed.
Let sit covered for another min.
Serve with rice and blanched broccoli. garnish with green onions and fresh black pepper 
More stir fries
- Sticky ginger Sesame Tofu Veggie Stir fry
- Hoisin Noodles and Tofu stir fry
- Cashew Tofu and veggies
- Soy-free tofu stir fry with sunbutter sauce
- Lemongrass Tempeh with sesame noodles
- Sticky Sesame Cauliflower
Vegan General Tso's Soy Curls
Ingredients
- 4 oz soy curls, (dry), see notes for where to buy and sub options
General tso's Sauce:
- 3/4 cup warm water /veggie broth
- 3 to 4 tbsp sugar or coconut sugar or other sweetener
- 1/4 cup low-sodium soy sauce use tamari to make gluten-free
- 2 tsp mirin rice wine
- 2 to 3 tbsp rice vinegar
- 1.5 tsp toasted sesame oil
- 2 tsp sambal oelek chile paste optional or sriracha or pepper flakes to taste
- 2 tsp grated fresh ginger
- 3 cloves minced garlic
Stir fry:
- 1 tsp oil, (safflower or sesame)
- 2 cloves of garlic, chopped
- 1/4 cup chopped green onions, ,white portions as well, use greens for garnish
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 cup zuchini or carrots or other veggies
- 1 Tbsp cornstarch
Instructions
- Mix the marinade. **Reserve 1/2 cup of the marinade in another bowl to use later. Add soy curls to the marinade and mix and soak for 10-15 mins. Toss twice in between so all soy curls marinate well.
- Heat a skillet over medium high heat, and add the oil. When hot, remove the soy curls from the marinade and add them to the pan. (You can also toss the marinated soy curls in cornstarch before using for extra crispness.) Cook for 4 to 5 minutes to brown some of the edges, then in the last minute of cooking, add in the garlic and green onion.
- Cook, adding 1/2 teaspoon extra oil, if needed, until the onion starts to turn translucent. Add the peppers and veggies and mix. Add a pinch of salt and cook for 2 mins
- Add 1 tbsp cornstarch and 1/4 cup water to the remaining marinade (reserved plus remaining) and mix well.
- Add the marinade sauce mixture to the pan and mix. Cover and cook for 3 to 4 mins to thicken. Stir once in between. Also taste at the time to adjust flavor. Add salt, sugar, heat if needed. Let sit covered for another min.
- Serve with rice and blanched broccoli. garnish with green onions , toasted sesame seeds, and fresh black pepper.
Video
Notes
More Saucy: For saucier, double the sauce, add in some more veggies if desired. Szechuan version:
Heat 2 tsp oil. add 1 tsp crushed schezuan peppercorns and cook until roasted.
Drain the oil into the marinade and use. Soy curls are not same as soy chunks that are chewier and take much longer to cook. Soy curls can be found in some grocery stores or online on amazon. Use Tofu or chickpeas to substitute soy curls . For Tofu, use firm or extra firm(10 to 14 oz), press for 15 mins, then toss in cornstarch and bake at 400 deg F for 20 mins or pan fry to crisp. Add to the skillet after adding the sauce. Or use 1 can chickpeas drained Nutrition is for 1 serve, does not include rice or noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Waaaay too salty! I would probably rehydrate the curls in water first and reduce amount of sauce.
Did any of the other ingredients you were using salted ? I haven’t heard about the salt problem from anyone (more than 50+ remakes)
This was excellent!
I doubled the recipe so I could use the entire bag of soy curls. It was so good.
Thanks, Chef!! So quick and easy – tasty too!! Followed your recipe with carrots and broccoli on top of the peppers. Very nice recipe we will keep in our notebook for sure!!
OOOPS!! Forgot your stars!! You earned all five 🙂
Can this recipe be replicated with Soya Chunks ? If using Soya Chunks what are the factors to be considered ?
Soy chunks are very chewy and also need a much longer cooking time. Cook them in vegetable broth for 15 minutes then marinade.
Made it last night. It was fantastic! I didn’t have any rice vinegar so I substituted apple cider vinegar instead. I had no idea if that would ruin it but figured it couldn’t be that off. Everything else was the same. It really was a delicious meal that I’ll make often. Thank you!
Awesome!!! I’m glad that it worked out. Thank you
This recipe turned out really well!! I used 5 packets of Truvia for the sweetener. You’re brilliant, Richa. Thank you!
Great! I’m so glad you enjoyed this, thank you for the awesome review!
Is the amount of sugar correct? 3 to 4 tablespoons? Thanks.
Yes, sweet is one of the elements of Asian cuisine that balances nicely with tart, sour, and spicy.
I’ve done this recipe over and over again and it never fails. thank you so much Richa. you make plant based diet easy for us <3 thank you for all your efforts and hard work
Thank you so much!! that’s great
Great quick dinner. Thanks.
I just finished making this recipe. Outstanding! So impressed! I doubled the batch so I could use the entire package of soy curls and because there are 4 in my family. I never added cornstarch because there wasn’t enough marinade left after soaking in the sauce. There was probably a 1/4 cup and I just poured that onto of the entire stir fry after the veggies had a chance to cook some. It’s these types of recipes which make plant based vegan eating a joy and so easy never to go back to any type of animal product. (BTW: wouldn’t go back to meat regardless) but that’s how impressive this meal was. Thank you Richa:)