Crispy Szechaun Soy Curls

Soy curls are an awesome product filled with tons of protein and wonderful for any kind of marinade. I buy mine at Whole Foods in the bulk section, but they are usually sold in bags by Butler Foods. They come dried and quickly become tender once marinated and cooked.



Soy curls marinated in sweet chili sauce, hoisin, plum, sesame and ginger, stir fried until crispy and served with a fresh salad of cucumber, romaine, scallions and carrots.

Crispy Szechaun Soy Curls
1/4 cup vegetable broth
1/4 cup sweet chili sauce
2 tbl tamari
2 tbl hoisin sauce
1 tbl plum sauce
1 tbl orange zest
1 tsp toasted sesame oil
1 garlic clove, minced
1 tsp minced, fresh ginger
2 cups dried soy curls
2 tbl coconut oil
1 carrot, thinly sliced
1 red bell pepper, thinly sliced
1 tsp cornstarch
1 head romaine lettuce, roughly chopped
1/2 cucumber, thinly sliced
2 scallions, thinly sliced
1-2 tbl rice wine vinegar

Combine the broth, sweet chili sauce, tamari, hoisin, plum sauce, sesame oil, garlic and ginger. Add the soy curls and marinate for at least 1 hour.
Melt the coconut oil over medium-high heat in a wok or saute pan. Add the carrots and red bell pepper and saute for 3-5 minutes. Strain the soy curls from the sauce (reserve the sauce) and add to the vegetables. Cook until crispy, 7-10 minutes.
While the soy curls are cooking, add the cornstarch to the marinade mixture and whisk to combine. Add the sauce to the pan and cook until the cornstarch has absorbed and the mixture is thick, 2-3 minutes.
Make a salad with romaine, cucumbers and scallions. Drizzle with a bit of rice wine vinegar. Top with vegetables, soy curls and sauce.