Saucy Sesame Soy Curls
These sesame soy curls are destined to become your new favorite dinner. Plus, you’ll absolutely love the method I’ve perfected for making soy curls the ultimate vegan protein option.
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I freaking love soy curls. Absolute magic they are. I’m not sure why they aren’t insanely popular even amongst non-vegans but maybe I can change that because I promise you, you want these soy curls.
I started testing this recipe a few months back and while I got the sauce just the way I wanted it pretty quickly, the texture I wanted from the soy curls has been an ongoing project – a fun and tasty one!
Soy curls already have a great meat-like texture. They’re chewy, and feel substantial like meat-based protein, but lack the complexity of actual meat. Obviously, they’re plants.
But having been vegan for 3 years now, I’ve come to realize there is ZERO reasons to eat meat.
Everything can be replaced with an exact tasting replica, often better anyways, without the cruelty, climate damaging, and horrific ramifications of the industrial animal farming.
Ok, off my soapbox.
I’ve been working on creating “fat” in the soy curls, making them a bit chewier, without being gelatinous but adding in some bulk and additional texture.
Think pulled pork or pulled chicken but vegan.
I landed on using a mix of super hydrated soy curls, drained, and mixed with a load of cornstarch.
I then spread out the sticky mixture onto a sheet pan in a solid thin layer and bake until the outside is crisped just a bit. Then it’s just a matter of pulling them apart which leaves you with a meaty texture that is UNREAL.
There are so many ways you can use these soy curls besides with this sesame sauce. Here are a few other ideas:
- BBQ – mix the soy curls with my Hot Pineapple BBQ Sauce for the ultimate pulled “pork”
- Tacos / Nachos / Enchilads – simmer the soy curls with mole, enchilada sauce, salsa verde or another Mexican sauce and then tuck into soft tortillas with lots of chopped white onion, cilantro, serrano, and lime or pile on top of nachos.
- Indian “Butter” Chicken – testing this currently and oh my gosh – so good, still need to nail down the sauce a bit but adding the soy curls to curry dishes is a great use for them.
My favorite way though is just like this with some zucchini, onion and mushrooms, sweet carrots, white rice, and a shrimp sauce of sorts. Or yum yum sauce as it’s called in some parts of the US.
This is total comfort food for me, I hope you love it as well!
Saucy Sesame Soy Curls
Ingredients
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper and bring 8 cups of water to a boil.
- Place soy curls in a large bowl, cover with boiling water, and let stand for 5-10 minutes until fully hydrated and spongy.
- Drain in a colander, then squeeze out excess water using hands or a spatula. Return soy curls to the bowl and mix with cornstarch, white pepper, onion powder, and sea salt until paste-like.
- Spread mixture on the prepared baking sheet and spray lightly with oil. Bake for 10-15 minutes until curls develop a dry crust, then flip and bake 5 minutes more until crisp.
- Cool for 10 minutes before pulling apart.
- Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, and green onion, cooking while stirring, for 1-2 minutes until fragrant and wilted.
- Pour in the remaining mixture and cook until thick and glossy. Add cornstarch slurry if needed. Once thickened, stir in the soy curls and sesame seeds and mix well.
