Teriyaki Soy Curls
What are Soy Curls?
Soy curls are a new ingredient to me, but we’re really enjoying them. They seemed too soggy at my first attempts, so it took some experimenting to make them the chewy “chicken-y” food I was hoping for.
Soy curls are made of 100% non-gmo soy. That’s it. They are shelf-stable so you can keep them on hand in your pantry. High in protein and quick and easy to make, they check all the boxes. They are high-quality plant protein containing all 9 essential amino acids.
They are basically the same thing as TVP, but less processed.
Where to find Soy Curls?
I order mine from Azure Standard. I love ordering bulk food items here and keeping my kitchen stocked with healthy and quick ingredients so I’m not tempted to go out to eat when a meal plan flops. Use this link and create a free account (I get credit when you do), then place an order to try it out! I like to order dry beans, lentils, nuts, dates, seeds, aluminum-free baking poweder, shredded coconut, masa for corn tortillas, and soy curls.
You can also find soy curls at Natural Grocers, or even some Walmarts. Just google ‘soy curls near me’ to find them.
Teriyaki Soy Curls
This amazing flavorful sauce gets sticky and coats the soy curls, and is then served over rice. I use less sugar in my teriyaki sauce than others, but it’s still sweet enough and has great flavor. I like lots of red pepper flakes and sliced green onion on mine.
Here are some other really tasty high-protein stir-fry type dishes to add to your meal plan.
Teriyaki Tofu with Mushrooms and Broccoli
I suggest you try soy curls even if they’re new or intimidating to you! Trying new ingredients keeps plant-based eating (and life in general) more fun and novel. 🙂
Whenver I make soy curls, my husband says, "Seriously, why eat meat when you have this?"
- 1 8-oz package Butler's Soy Curls
- 1.25 cups vegetable broth or water
- 1 8-oz package sliced mushrooms (totally optional)
- 1/2 cup water
- 1/3 cup soy sauce (or alternative like tamari)
- 1 TBSP cornstarch or arrowroot powder
- 1 inch piece fresh ginger
- 2 cloves garlic
- 1/4 cup roughly chopped onion
- 1 TBSP gochujang sauce OR rice vinegar
- 2 TBSP brown sugar or maple syrup
- cooked rice
- green onions, sliced
- sesame seeds
- red pepper flakes
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Start cooking rice. I also like to steam some green beans or broccoli to go with it.
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Put the soy curls into a large bowl, and cover with 1.25 cups water or vegetable broth. Stir so they all get wet. Let sit for 10 minutes.
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Meanwhile, blend all the sauce ingredients together in a blender until smooth.
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Heat a skillet (a little oil here is optional and does make them more crispy and browned) and pour the soaked soy curls in. Let them cook and get golden brown on the bottom side before stirring. Once golden brown on some parts, pour onto a plate.
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In the same hot skillet, heat the sauce and the mushrooms (if using) for about 5-8 minutes, so garlic, onion, and mushrooms can cook and cornstarch thickens it. Add the soy curls back in and stir to coat.
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Serve over rice with green onions, sesame seeds, and red pepper flakes on top.
