4.72 from 25 votes

Mongolian Soy Curls

You won’t miss the beef in these tasty Mongolian soy curls! This dish is my vegan take on the popular dish from PF Chang’s. 

Course Main Course
Cuisine Chinese
Keyword mongolian soy curls, vegan mongolian beef
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 120 kcal
Author Mary Ellen



  • 2 C soy curls
  • Boiling water (enough to cover soy curls)
  • 1 TB olive oil or melted coconut oil


  • 1 TB cornstarch mixed with 1 TB of warm water
  • 3 TB tamari or soy sauce if not gf
  • 1/3 C veggie broth (more if the sauce gets too thick)
  • 2 cloves of garlic minced
  • 1/2 Tsp ginger minced
  • 1 TB maple syrup
  • 1/2-1 TB red pepper flakes (depending on how hot you like it)


  1. Soak soy curls in boiling water for 10 minutes (or until fully rehydrated).

  2. Preheat oven or toaster over to 375 degrees.

  3. Drain soy curls and press all the water out of them. I usually rinse them with cold water then wring them out with my hands. You want as much water out of them as possible. 

  4. Cover baking pan with oil so soy curls do not stick to it. 

  5. Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan.

  6. While soy curls are baking, mix sauce ingredients together, add to sauce pot and heat to a boil. 

  7. Once boiling, turn down heat and cook for a few minutes until sauce thickens just a bit. If sauce gets too thick add a bit more veggie broth. 

  8. Pour over soy curls and enjoy!

Recipe Notes

I like to double the sauce so I have some extra for my rice or veggies as well! 

If you're sensitive to salt, choose a low-sodium tamari and/or veggie broth.

Nutrition Facts
Mongolian Soy Curls
Amount Per Serving
Calories 120 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 6g2%
Fiber 2g8%
Protein 7g14%
Vitamin A 150IU3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.