Teriyaki Soy Curls
Whenver I make soy curls, my husband says, "Seriously, why eat meat when you have this?"
Servings 4 servings
Ingredients
- 1 8-oz package Butler's Soy Curls
- 1.25 cups vegetable broth or water
- 1 8-oz package sliced mushrooms (totally optional)
Teriyaki Sauce
- 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
To serve
- cooked rice
- green onions, sliced
- sesame seeds
- red pepper flakes
Instructions
- Start cooking rice. I also like to steam some green beans or broccoli to go with it.
- 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.
- Meanwhile, blend all the sauce ingredients together in a blender until smooth.
- 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.
- 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.
- Serve over rice with green onions, sesame seeds, and red pepper flakes on top.
