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.
Soak soy curls in boiling water for 10 minutes (or until fully rehydrated).
Preheat oven or toaster over to 375 degrees.
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.
Cover baking pan with oil so soy curls do not stick to it.
Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan.
While soy curls are baking, mix sauce ingredients together, add to sauce pot and heat to a boil.
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.
Pour over soy curls and enjoy!
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.