Of all the vegan food staples out there, I feel the humble soy curl gets a bad rap. Basically, there is nothing that sounds good or enticing about a “soy curl.” Yet as many vegans know, these nutritious, easy to store, easy to prepare curls are amazing meal starters and replace chicken in almost any way.
Make sure to create this amazing vegan dinner when your family is craving an asian-inspired junk food night!
- 1 jar of Orange Marmalade
- 1 1/2 cups of Sweet Baby Ray’s BBQ sauce (vegan, I checked)
- 2 Tbsp of soy sauce
- Olive Oil
- 1/2 cup of orange juice with pulp
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tsp garlic powder
- 1 Tsp onion salt
- 3 Tbsp corn starch
- A lot of soy curls (we used about 2 bags of Butler’s)
Soy Curl prep:
First, reconstitute the soy curls by placing them in a medium-sized saucepan. Add enough water just to cover them. Cover and bring to a small boil, then turn off he heat, allowing them to sit for about 10 minutes.
Drain the soy curls well, then press out as much water as possible. We did this by laying them on a bunch of paper towels and pressing on them firmly with other paper towels. It’s important to get out as much moisture as possible.
Mix the marmalade, BBQ sauce, garlic (powder and minced), soy sauce, onion salt, orange juice, and sesame oil, and bring to a simmer.
Draining the soy curls
Press the curls to remove the moisture, and toss them in the corn starch.
Soy Curl Frying:
Pan fry the soy curls in enough olive oil to pan fry. Be sure to stir well, but do allow the soy curls to get a little crispy.
When ready, drain the curls and remove any excess oil by placing them on a paper towel when done.
Pour the sauce into the soy curls (we used a large dutch oven) while stirring.
Serve over rice, and enjoy!