Vegan Black Pepper Chikin Soy Curls
Servings: 2
Ingredients
Black Pepper Soy Curls Ingredients
For the soy curls:
- 4 ounces dried soy curls
- 2 cups of vegetable broth or vegan chicken broth
- ½ teaspoon garlic powder
- 2 teaspoons soy sauce
- ½ teaspoon freshly ground black pepper
- 2 tablespoons corn starch
For the sauce:
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup
- 2 tablespoons stirfry sauce or vegan oyster sauce
- 1 tablespoon chinese cooking wine or mirin or use rice vinegar
- 1 cup of broth, use the reserved broth from above and add more if needed to make 1 cup
- 1 teaspoon of freshly crushed black pepper or ¾ teaspoon of freshly ground black pepper
- 2 teaspoons corn starch
For the vegetables:
- 2 teaspoons sesame oil
- 1 cup of chopped green and red bell pepper
- ½ cup of chopped onion chopped into ½ to 1 inch pieces
- 2 tablespoons white parts of the green onion reserve the green parts for garnish
- 2 cloves of garlic minced
- ½ inch of ginger minced
- Green onions for garnish
Instructions
Black Pepper Soy Curls Direction
- Soak the soy curls: Add the broth to a medium bowl and warm it in a microwave. Then add the soy curls and soak for 15 minutes.
- Once they are done soaking, drain the soy curls. (Reserve the soaking water ) press the soy curls a little bit so that there is not too much excess moisture. Transfer the soy curls to a bowl.
- In another small bowl add the garlic powder, black pepper and corn starch, and mix in.
- Add the soy sauce to the soy curls and toss well. Then add the cornstarch mixture to coat. Transfer the soy curls to parchment paper or baking sheet. Drizzle a teaspoon of oil on the soycurls(optional). bake at 400F (205C) for 15-20 minutes or until crisp to preference.Alternatively, pan fry on a skillet over medium heat with a teaspoon of oil. Crisp each side for 3-4 mins .
- Now add all of the sauce/marinade ingredients to a bowl, mix well, and set aside.
- Start the veggie sautéing process once the soy curls are done baking because you’re not sauteing them for too long and you want soy curls to be ready to add to the skillet
- Heat the large nonstick skillet over medium heat, add oil. Once the oil is hot, add in the chopped vegetables and garlic and ginger. Add a pinch of salt, and toss well. Cook for a minute or 2, we want the vegetables to be crunchy but we also want the garlic to start to turn golden.
- As soon as the garlic is starting to turn golden, add in the sauce mixture and mix in. Bring it to a boil and continue to cook for a minute for the sauce to thicken.
- Once the sauce has thickened a little bit, add in the baked soy curls and toss well. Then take off heat.
- Taste and adjust flavor. if you want it a little bit more sweeter add in a little bit more maple syrup and mix in. If you want more heat then add in more black pepper or red pepper flakes
- Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy!
Video
Notes
Use tamari for gluten-free.
Other veggies that work well include mushrooms, celery and cabbage.
Nutrition
Calories: 296kcal | Carbohydrates: 40g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 0.5mg | Sodium: 788mg | Potassium: 518mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2397IU | Vitamin C: 101mg | Calcium: 56mg | Iron: 4mg