Szechuan Soy Curls might be my new go-to lazy dinner! I love cooking and actually enjoy spending over an hour in the kitchen preparing dinner but sometimes I can't be bothered. Sometimes I want dinner that is delicious and comforting but takes literally no effort. This dish requires some chopping and stirring. That's it! It's easy clean up, it's simple ingredients, and it's the perfect meal for a lazy day.
I recently discovered soy curls and absolutely love them! Why wasn't I using them sooner?! I paired my soy curls with a Szechuan sauce because it's packed with fresh garlic, ginger, & chili peppers which are my absolute favorite flavors. This dish is simple but doesn't lack in any flavor as it is the perfect balance of sweet and spicy. If you can't locate soy curls, this sauce would also be delicious paired with tofu, tempeh, or even my chicken-style seitan.
What You Will Need For These Szechuan Soy Curls
- Soy Curls
- Bell Peppers
- Crushed Peanuts
- Soy Sauce
If you can't locate soy curls, this sauce would also be delicious paired with tofu, tempeh, or even my chicken-style seitan.
How To Make The Best Szechuan Soy Curls
Add the soy curls to a large bowl and fill with broth. I like to use no-chicken broth but vegetable broth will work as well. This rehydrates the soy curls with some flavor but the sauce is super flavorful as well so water will also work.
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Szechuan Soy Curls
Szechuan Soy Curls:
- 2-3 tablespoon Vegetable Oil
- 4 oz Soy Curls 2 cups when measured
- No-Chicken Broth for soaking soy curls
- Half 1 Red Bell Pepper thinly sliced
- Half of 1 Yellow Bell Pepper or the full red pepper
- ⅓ of 1 Red Onion thinly sliced
- 2 bulbs of Scallions White & Green Part
- 2-3 tbsps of Crushed Peanuts for serving
- Jasmine Rice or Udon Noodles for serving
Szechuan Soy Curl Sauce:
- 3 Garlic Cloves minced
- 1 tablespoon Fresh Ginger minced
- ⅓ cup Low Sodium Soy Sauce
- ¼ cup Agave or Maple Syrup
- 3 tablespoon Water
- 1 tablespoon Apple Cider Vinegar can sub Rice Vinegar
- 3 teaspoon Chili Garlic Sauce
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes optional but recommend
- ½ tablespoon Cornstarch
- Soak Soy Curls for at least 10 minutes in No-Chicken Broth. I like to soak mine for 30 minutes. If you have the time, I recommend it.
- Prep all the vegetables by thinly slicing the red pepper, yellow pepper, red onion, and the scallion. Add the white part of the scallion to the peppers and set the green parts aside for garnish.
- Start cooking jasmine rice or noodles.
- Drain the soy curls and carefully squeeze out as much water as you can.
- Heat a large cast iron skillet or non-stick with 2 tbsps of Oil on Medium-High heat. Add the soy curls and toss around until slightly golden brown. About 5 minutes. Remove the soy curls from the pan.
- Add a touch more oil to the pan and lower the heat to medium. Add in both bell peppers and red onion. Cook for about 5 minutes.
- While the vegetables are cooking, mince the garlic and ginger.
- Add the white part of the scallion, garlic, and ginger to the pan and cook for a few minutes. About 2-3 minutes. Then, add back in the soy curls.
- Whisk together the remaining sauce ingredients in a small bowl. Stir the sauce in to the soy curls and vegetables. Cook for a few minutes until the sauce has slightly thickened. Turn off heat.
- Serve the Szechuan Soy Curls over the rice or noodles and top with the green parts of the scallions and crushed peanuts. Enjoy!!