If you haven’t tried soy curls yet, they are seriously what’s up! So easy to use, they take on any flavor you want, they’re cheap and high in protein. Plus you can keep them around forever since they come dried. Then you just soak them in water or broth to re-hydrate them and use them in any number of recipes. These vegan crispy citrus soy curls are my twist on classic orange chicken that you can get from most takeout Chinese restaurants. This recipe is hands down, better than any take out I’ve ever gotten, and much healthier for you!
These citrus soy curls are so easy to make and the sauce is everything. Soak your soy curls in water, toss them in cornstarch and salt, fry until crispy. Make the super simple citrus sauce that takes 5 minutes. Toss the soy curls in the sauce, serve over rice and/or with veggies and enjoy! The first time I tested this recipe, I actually gasped when taking my first bite, because it was that freaking good.
Where can you find soy curls?
I generally get mine at my local Asian market which is why these look thicker than many brands you will find, that is just the kind they have. You can also very often find Butler’s brand soy curls at Whole Foods or other health food stores. If you can’t find any kind of soy curls at a local store, you can always order them on Amazon!
This citrus sauce is a much healthier version of Asian orange sauce. I replaced all the sugar with agave! I also used orange juice, tangerine juice and lemon juice. However, if you want to just go with a classic orange chicken style sauce, just use all orange juice and a splash of lemon juice for some much needed tang. The sauce is incredible and such a great compliment to the soy curls. These vegan crispy citrus soy curls are a new favorite of everyone in my house!
Soy curls fried until super crispy and tossed in an amazing Asian citrus sauce.
- 4 Ounces Soy curls * (about 1/2 a bag)
- 1/2 Cup Cornstarch
- 1 teaspoon Salt
- Vegetable oil for frying
- 1 Tablespoon Vegetable oil
- 4 Cloves Garlic, chopped
- 1/2 teaspoon Fresh ginger, grated
- 1/2 teaspoon Red pepper flakes **
- 1/2 Cup Orange juice
- 1/4 Cup Tangerine juice
- 1 Tablespoon Lemon juice
- 2 Tablespoons Soy sauce or Tamari
- 3 Tablespoons Agave syrup
- 2 Tablespoons Hoisin sauce, vegan
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water
Add your soy curls to a bowl and cover with water. Soak them to re-hydrate for 8-10 minutes or until they are no longer hard. Drain all the water.
Then sprinkle the cornstarch and salt over the soy curls and toss to coat all of the soy curls completely in cornstarch.
Next, heat about 1 inch of vegetable oil on medium high in a large non-stick skillet or wok.
Once the oil is hot, add the soy curls, you may need to do them in batches because you don't want to over crowd the skillet.
Fry the soy curls for 2-4 minutes or until they are nice and brown and crispy. Remove the soy curls from the skillet and place them on a paper towel while you make the sauce.
Make the sauce. In a large non-stick skillet or wok, heat the vegetable oil on medium high. Then add the garlic, ginger and red pepper flakes. Saute, reducing heat as needed for 1-2 minutes.
Then add the orange juice, tangerine juice, lemon juice, soy sauce, agave and hoisin. Whisk to combine and bring to a simmer. Then reduce heat to low and simmer for 2-3 minutes.
While the sauce simmers, whisk together the cornstarch and water in a small bowl. Then add it to the sauce. Whisk to combine and simmer for another 1-2 minutes and it will get nice and thick. Taste and adjust seasonings.
Add the soy curls to the sauce and toss to coat. Serve with rice if desired.
* The soy curls in the photo are from my Asian market, which is why they look a little thicker, but I also like to use Butler's brand. Any kind will work.
** If you don't want the sauce to be spicy at all, you can use 1/4 tsp. of red pepper flakes instead of 1/2 tsp.