If you’ve following this blog all week, you’ll know that I just spent an awesome few days in Portland at Vida Vegan Con. If you’re just joining me, well, I just spent an awesome few days in Portland at Vida Vegan Con. Soy Curls seemed to be all the rage in Portland, and rightly so. For the uninitiated, Soy Curls are made from delicately textured, non-GMO, whole soybeans, and they have a meaty texture that’s similar to seitan. They hold up well in stir-fries and stews, and since they’re gluten-free, they’re perfect for people with gluten intolerances.
While in Portland, I took a quick peek into Food Fight Grocery, which was totally packed with people loading up on Soy Curls to take home with them. The crowd caused me major anxiety, so I left the store and just ordered some when I got home. I hope to recreate the amazing Buffalo Soy Curl sandwich I had at The Sweet Hereafter soon, but until then, here’s a tasty stir-fry that recently satisfied my Soy Curl cravings. Soy Curls tend to soak up liquids pretty quickly, so if you like your stir-fries to be saucy, double the amount used.
Spicy Soy Curl Stir-Fry
- 4 ounces soy curls 1/2 a package
- 1 vegetable bouillon cube
- 1 cup hot water
- 2 teaspoons olive oil divided
- 4 tablespoons tamari divided
- 2 tablespoons rice vinegar divided
- 1 teaspoon toasted sesame oil
- 2 teaspoons garlic chili sauce
- 2 cloves garlic minced
- 1 teaspoon cornstarch
- 1 onion minced
- 10 ounces mushrooms sliced
- Pinch of salt
- 2 carrots shredded
- 1 bunch broccoli chopped into bite-sized pieces
- 1 tablespoon sesame seeds
- 2 scallions thinly sliced
- 4 cups cooked brown rice for serving
- Sriracha optional, for serving
Dissolve the bouillon cube in the hot water. Reconstitute the soy curls by placing them in a bowl and pouring the broth over them. Let them sit for about 15 to 20 minutes. Drain the soy curls, and save the broth.
Heat 1 teaspoon of olive oil in large pan or skillet over medium high heat. Add the soy curls along with 1 tablespoon of tamarin and 1 tablespoon of rice vinegar. Cook until they begin to brown, stirring frequently. If they begin to stick use some of the reserved broth to moisten the pan. Once the soy curls have browned to your liking, remove them from the pan and set aside.
While the soy curls are cooking, mix together 1¼ cups of the reserved broth with the sesame oil, garlic chili sauce, cornstarch, and remaining tamari and rice vinegar. Set aside.
Add the rest of the olive oil to the pan along with the onion and mushrooms along with the pinch of salt and cook for about 5 minutes, until they begin to brown and are fragrant. Add the broccoli, and shredded carrot. Stir frequently and cook for just a few minutes, until the broccoli turns bright green. Add the soy curls back into the pan along with the sauce and mix together to heated throughout.
Serve with rice, and top with sesame seeds, sliced scallions, and sriracha, if using.