Updated: Apr 10
It took me 40 years of eating plant-based to give soy curls a try - and I have to say, I'm glad I finally saw the light! I use them to make a sweet and spicy jerky, and a buffalo chick*n sandwich, and a spiced chick*n shawarma...but this recipe is by far my favorite use of soy curls. It's a vegan take on P.F. Chang's famous Mongolian Beef and I promise - you'll have no beef about there being no beef!
1 pkg Soy Curls (I used Butlers)
1 Tbsp "Beef" or Veggie soup powder
1/2 Cup Corn starch
Canola oil for shallow frying
2 tsp Canola oil
1 Tbsp Minced ginger
1 Tbsp Minced garlic
1/2 Cup Soy sauce
1/2 Cup Water
1/3 Cup Brown sugar
2 Tbsp Molasses
1 tsp Chili garlic sauce
1 lg Sweet onion
2 stalks Broccoli
Place the soy curls in a large bowl and sprinkle with the soup powder. Cover with boiling water and allow to soak for 15 minutes. Drain soy curls in a colander and using a tofu press (or your hands) squeeze out as much liquid as possible.
While soy curls are soaking prepare the sauce: heat the oil over medium heat and add the ginger and garlic. Saute for 1-2 minutes - do not brown. Add the remaining ingredients and continue to simmer until the sauce thickens slightly - approximately 5-7 minutes. Set the sauce to the side until needed.
Heat approximately 3/4" of canola oil in a large pan over medium high heat. Add 1/3 of the soy curls to a bowl and add corn starch to coat them well. Shake off excess corn starch and place the corn starch coated soy curls into the hot oil. Do not crowd. Shallow fry for approximately 3-4 minutes until the edges are starting to brown. Remove to a rack to drain and repeat with the remaining soy curls. Set the soy curls to the side until needed.
Slice the onion in 1/4" half moons. Cut the broccoli into small florets. Add 1-2 Tbsp of oil to a clean wok over medium heat. Saute the onion and broccoli until starting to soften - approximately 5 minutes. Add the soy curls to the wok. Add three quarters of the sauce to the wok and stir everything together.
Raise the heat to medium high and continue stirring until the sauce has caramelized and clings to the soy curls. Add more sauce as necessary so that all the soy curls are coated.
Serve over rice with extra sauce on the side.