Easy Soy Curl & Vegetable Stir-Fry is a healthy vegan meal packed with plant-based protein. A quick & delicious weeknight dinner. Kid-approved.
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You don't have to be a vegan to enjoy soy curls. On the contrary, soy curls are always a hit with my non-vegan friends because of their meaty, chicken-like texture. Plus, they easily absorb the flavor of marinades and sauces which is why they're so flavorful.
This recipe was inspired by my Soy Curls in Creamy Peanut Sauce on this site, as well as my Best Vegan Beef recipe.
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👩🏼🌾 Ingredients
- Soy Curls (I use Butlers Soy Curls available on Amazon)
- Cornstarch
- Neutral-flavored cooking oil
- Shallots
- Garlic
- Serrano pepper
- Red bell peppers
For the sauce:
- Tamari or soy sauce
- Rice vinegar
- Dark soy sauce (optional)
- Mirin
- Maple syrup
- Chili garlic sauce
- Ginger
See the recipe card for quantities.
📖 Instructions
Soy curls come dehydrated and require soaking before use. Soak in warm water for 10 minutes. Be careful not to soak for too long or they will become mushy.
Cornstarch or arrowroot starch will give the soy curls a crispy texture when sautéing. However, you can omit the cornstarch as desired.
Use a large wok or skillet to cook the soy curls. You may have to cook them in batches to avoid overcrowding the pan, or they will steam instead of browning.
Transfer the soy curls to a separate dish and cook the veggies until just tender. Add the sauce and soy curls to the skillet with the cooked veggies.
🫑 Substitutions & Variations
- Soy curls - instead of soy curls, you can use one 14-ounce packet of extra firm tofu (pressed, cut into ¾-inch cubes)
- Bell pepper - use broccoli florets, mushrooms, carrots, cabbage, snow peas, or sugar snap peas instead (about 3 cups)
- Less spicy - omit the serrano or jalapeño pepper
See this Sheet Pan Tofu & Broccoli Teriyaki recipe on my website!
🔪 Equipment
Use a large wok or nonstick skillet to cook the soy curls. Avoid overcrowding the pan to prevent the soy curls from steaming and not browning. You may need to stir-fry them in two batches depending on the size of your wok or skillet.
⏱ Storage
Refrigerate any leftover Easy Soy Curl & Vegetable Stir-Fry in an airtight container for up to 3 days.
These ingredients don't stand up well to freezing.
💡 Top tip
Soy curls only need to be soaked for 10 minutes. Don't soak them for longer or they will lose their structure.
Soy curls are made from whole non-GMO soybeans that have been dehydrated. The brand I use (Butlers) are grown without chemical pesticides and do not contain preservatives. They are a healthy meat alternative and are high in fiber and protein. They do not contain cholesterol and are gluten-free.
It is best to keep them refrigerated or in the freezer in the original packaging before use. They do not contain preservatives or additives so this will keep them fresher for longer.
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Easy Soy Curl & Vegetable Stir-Fry
Ingredients
- 8 ounces soy curls (see note)
- 2 tablespoons cornstarch or arrowroot
- Drizzle of neutral flavored cooking oil
- 2 shallots finely chopped
- 4 garlic cloves minced
- 1 serrano pepper or jalapeño pepper, minced
- 2 small red bell peppers chopped into 1-inch pieces
For the sauce:
- 3 tablespoons tamari or soy sauce
- 3 tablespoons rice vinegar
- 1 ½ tablespoons dark soy sauce or soy sauce
- 1 tablespoon mirin
- 2 ½ teaspoons maple syrup or to taste
- ½ teaspoon chili garlic sauce
- ½ teaspoon grated ginger
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Instructions
- Soak the soy curls in water to cover by about 2 inches for 10 minutes.
- Make the sauce: Add the tamari, rice vinegar, dark soy sauce, mirin, maple syrup, chili garlic sauce, and ginger to a medium bowl. Mix to combine. Set aside.
- Toss soy curls with cornstarch: Drain the soy curls well. Transfer to a large bowl. Add the cornstarch and toss until they are evenly coated.
- Cook soy curls: Heat the oil in a large nonstick skillet over medium-high heat. Cook the soy curls for about 7 minutes in batches until golden brown. Transfer to a dish and set aside.
- Cook vegetables: Add more oil to the skillet and heat over medium-high. Cook the shallots for about 2 minutes, or until translucent. Add the garlic, serrano, and bell pepper. Cook for about 4 minutes more, or until the bell pepper is just tender.
- Add the soy curls, and sauce Cook for about 3 minutes more, or until the sauce starts to bubble. Serve with a grain of your choice.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Cindy says
This was a very good recipe, but it was way too many soy curls. I think 4 ounces, rather than 8 ounces, would be plenty of soy curls.
Nisha Melvani, RDN says
You can also double the sauce, if you prefer.
Julie says
When you drain the soy curls, do you have to squeeze them at all?
Nisha Melvani, RDN says
No, but you can if you want them more crispy. Otherwise, just drain well.
Diana Totino says
Hi, looks like a wonderful recipe, but do you know what the cholesterol content is?
Nisha Melvani, RDN says
There is no cholesterol as there are no animal products in this recipe.
Britt says
Hello! This recipe looks great and I can't wait to try. Can Shaxon be used instead of Mirin?
Nisha Melvani says
Hi. Yes. But you will need to adjust the amount of maple syrup to taste. Enjoy!
Lynn says
Thanks to you I finally tried the soy curls I bought. The sauce is delish! Made it twice and it’s been requested to go on rotation! Thank you & good luck with your cookbook!
Nisha Melvani says
Yay! Welcome to the world of soy curls! They are so versatile and delicious. Thank you.
Neena Chandiramani says
Tasty and quick to make ❤️