Recipe: Mongolian Soy Curls
I made this dish for personal chef clients this week and was asked to post the recipe. I love working with soy curls both for their nutritional value (they are a great source of protein), their versatility and their texture. If you live in Portland, soy curls can be purchased in the bulk section of New Seasons. If you aren’t local, you can purchase them online here. They are a great pantry staple to always keep on hand for a quick meal!
Mongolian Soy Curls
FOR THE SOY CURLS
- 2 cups Butler Soy Curls
- 1/4 cup cornstarch
- 1 Tbsp sesame oil
FOR THE SAUCE
- 2 teaspoons grated ginger
- 2 teaspoons grated garlic
- dried or fresh chilis, to taste
- 1/4 cup tamari
- 3/4 cup vegetable broth
- 3 Tbsp cup brown sugar
- 2 TB cornstarch, blended with 4 TB cold water
- 1 cup cooked brown rice
- steamed broccoli
- chopped scallions
- fresh Thai chilis, sliced or red pepper flakes
- First, reconstitute the soy curls by placing them in a medium-sized saucepan. Add enough water 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.
- Once fully pressed, place the soy curls into a large bowl and toss with the cornstarch. Set aside.
- To make the sauce, warm the oil over medium-low heat for a minute or two, then add in the ginger and garlic. Saute for a few minutes until softened but not browned, stirring frequently. Add in the chilis if desired and saute for a minute more. Add in the tamari and broth, stir, then add in the brown sugar. Bring to a small simmer over medium heat until the sugar has dissolved. Pour in the cornstarch/water mixture whisking until thickened. Keep on the stove over low heat, stirring occasionally.
- In a large skillet, saute soy curls in oil until crisp. Toss with the sauce.
- Serve over rice with chopped scallions and steamed broccoli.