Cooked - Mongolian Soy Curls

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Mongolian Soy Curls

4.0

2 C soy curls

Boiling water (enough to cover soy curls)

1 TB avocado oil or melted coconut oil ((optional))

1 TB cornstarch mixed with 1 TB of warm water

3 TB tamari (or soy sauce if not gf)

⅓ cup veggie broth ((more if the sauce gets too thick))

2 cloves garlic (minced (or sub ½ tsp garlic powder))

½ tsp ginger (minced (or sub ¼ tsp powdered ginger))

1 TB maple syrup

½-1 TB red pepper flakes ((depending on how hot you like it))

Soak soy curls in boiling water for 10 minutes (or until fully rehydrated).
Drain soy curls and press all the water out of them. I usually rinse them with cold water then wring them out with my hands. You want as much water out of them as possible.
Preheat oven or toaster over to 375 degrees.
Cover baking pan with oil so soy curls do not stick to it or use parchment paper.
Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan.
Air fry soy curls at 370 degrees for 6 minutes, shaking the basket halfway through.
While soy curls are cooking, mix sauce ingredients together, add to sauce pot and heat to a boil.
Once boiling, turn down heat and cook for a few minutes until sauce thickens just a bit. If sauce gets too thick add a bit more veggie broth.
Pour over soy curls and enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍽️Main Dish

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 123 weeks ago

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