A little sweet, a little spicy and a lot of delicious, this tasty Mongolian Soy Curls recipe is a vegan spin on P.F. Chang's popular Mongolian Beef.Once you have a bite of this addictively easy to assemble dish, you'll be saying "vegan beef - it's what's for dinner!"
½-1TBred pepper flakes(depending on how hot you like it)
Soak soy curls in boiling water for 10 minutes (or until fully rehydrated).
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.
Preheat oven or toaster over to 375 degrees.
Cover baking pan with oil so soy curls do not stick to it or use parchment paper.
Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan.
Air Fryer Instructions
Air fry soy curls at 380 degrees for 8-10 minutes, shaking the basket halfway through.
While soy curls are cooking, 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!
Double the sauce: I like to double the sauce so I have some extra for my rice or veggies as well! Low Sodium option: If you're sensitive to salt, choose a low-sodium tamari and/or veggie broth.No oil option: use parchment paper when baking or air fry the soy curlsSubstitutions:
soy sauce for tamari if you don't need it gluten-free
arrowroot powder for cornstarch
a little agave, cane sugar, or coconut sugar for maple syrup