I’m loving soy curls! They are such a great vegetarian/vegan replacement for chicken and adapt beautifully in this Kung Pao Soy Curls recipe.
I rehydrated the soy curls, then browned them in a bit of sesame oil prior to stir frying the veggies. Of course, you can always substitute tofu for the soy curls if you’d like. Look how yummy this looks! Just like chicken 🙂
I have looked for soy curls in the grocery stores, I just order Butler’s Soy Curls from Amazon. They work so well in all the Asian inspired dishes I’ve made so far.Print
Kung Pao Soy Curls
For the Soy Curls:
1 pkg. Soy Curls
2 tsp. soy sauce
1 tsp. sesame oil
1 Tbls. rice wine vinegar
1 Tbls. cornstarch
For the Kung Pao Sauce:
1/2 C. soy sauce
1/4 C. agave syrup
1/4 C. hoisin sauce
2 Tbls. rice wine vinegar
2 Tbls. chili garlic sauce
2 Tbls. cornstarch
1/2 C. water
For the Vegetables:
1 Tbls. sesame oil
3 garlic cloves, minced
1 thumb-sized knob of ginger, peeled and minced
3 green onions, sliced (save a little for garnish, if desired)
1 red bell pepper, cut in chucks or slices
1/2 C. peanuts
- Place soy curls in large bowl. Cover with water and rehydrate soy curls. After about 10 minutes drain and squeeze out water, return to bowl. Add soy curls marinade and toss to coat. Set aside.
- In large sauté pan or wok, heat sesame oil. Stir fry red bell pepper and green onions for a few minutes until they start to soften. Add garlic, ginger, soy curls and peanuts. Stir fry until soy curls start to brown.
- Add Kung Pao sauce and toss to combine and cook until sauce thickens.
- Serve over rice, garnish with reserved green onions, if desired.