Vegan Crispy Citrus Soy Curls
Soy curls fried until super crispy and tossed in an amazing Asian citrus sauce.
Servings: 4
Calories: 284kcal
Ingredients
- 4 Ounces Soy curls * (about 1/2 a bag)
- 1/2 Cup Cornstarch
- 1 teaspoon Salt
- Vegetable oil for frying
For The Citrus Sauce
- 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
Instructions
- 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.
Notes
* 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.
Nutrition
Calories: 284kcal | Carbohydrates: 47g | Protein: 15g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 850mg | Potassium: 125mg | Fiber: 5g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 3mg