Vegetable broth and or water (enough to cover the soy curls)
1 tbsp umami seasoning
1 cup of corn starch
For the Sauce:
1/4 cup tamari or soy sauce
2 tbsp dark soy sauce
2 tbsp brown sugar
1/3 cup water
2 tsp cornstarch & 2 tsp water to make a slurry
1 tsp Gochujang Sauce or Sriracha (use 2 tsp if you like it HOT)
2 tbsp vegetable oil
1 tsp ginger, minced
5 cloves of garlic, minced
Serve with rice and roasted vegetables of choice. Garnish with sesame seeds, green onions & add sriracha.
For The No Beef Soy Curls:
Rehydrate the soy curls. In a large bowl, add the soy curls and cover with vegetable broth, water and umami seasoning. I like to stir it a couple of times while it soaks. After about 10-15 minutes of soaking, squeeze out as much of the moisture as you can.
Preheat your 2 inches of vegetable oil in a large pot on medium heat. I use the 6 on my stove.
To a large bowl with a lid, add 1 cup of corn starch. Add the rehydrated, drained and pressed soy curls to the bowl, cover with the lid and shake well to coat them evenly.
Fry the soy curls in the oil until crispy. I like to do it in small batches and stir it often. You don’t want to overcrowd the pan. Gently stir the soy curls in the oil while cooking to turn and cook them evenly. They will cook quickly. Once they are crispy and golden, remove them from the oil and let them cool. Repeat in batches until all of the soy curls are cooked. Set aside.
For the sauce:
In a small bowl, mix the 2 tsp corn starch and 2 tsp of water together to make a slurry & set it aside.
Add the rest of the sauce ingredients to a pan: tamari or soy sauce, brown sugar, dark soy sauce, water and gochujang sauce or sriracha & whisk together until most of the sugar is dissolved. Set aside.
Add vegetable oil to a pan & add the garlic stirring for a minute or so then add the ginger. Cook for about 2 minutes until fragrant. Add the sauce ingredients & stir well. Next remix & add the cornstarch slurry. It will start to bubble and thicken. Let it cook for about a minute.
Return the fried soy curls to the pan with the sauce and stir it well to coat.
Serve with jasmine rice and steamed vegetables of choice. I like to garnish it with green onions and sesame seeds as well. Enjoy!