Soy curls fried until super crispy and tossed in an amazing Asian citrus sauce.
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.