Recipes

Black Pepper Soy Curls Recipe

These vegan black pepper soy curls are bold, savory, and packed with umami. Tender soy curls are rehydrated and then sautéed until golden, coated in a rich, peppery sauce made with soy sauce, garlic, and freshly cracked black pepper. The result is a satisfying, slightly chewy plant-based dish with just the right balance of heat and depth. It is perfect served over rice for an easy, high-protein meal. Ingredients You’ll Need For the soy curls: 4 ounces Butler Soy Curls 2 cups of vegetable broth or vegan chicken broth ½ teaspoon garlic powder 2 teaspoons soy sauce ½ teaspoon freshly ground black pepper 2 tablespoons corn starch For the sauce: 3 tablespoons soy sauce or tamari for gluten-free 1 tablespoon maple syrup 2 tablespoons stir fry sauce or vegan oyster sauce 1 tablespoon Chinese cooking wine or mirin, or use rice vinegar 1 cup of broth - use the reserved broth from above and add more if needed to make 1 cup 1 teaspoon of freshly crushed black pepper or ¾ teaspoon of freshly ground black pepper 2 teaspoons corn starch For the vegetables: 2 teaspoons sesame oil 1 cup of chopped green and red bell pepper ½ cup of chopped onion, chopped into ½ to 1 inch pieces 2 tablespoons white parts of the green onion, reserve the green parts for garnish 2 cloves of garlic, minced ½ inch of ginger, minced Green onions for garnish Instructions: Soak the soy curls: Add the broth to a medium bowl and warm it in a microwave. Then add the soy curls and soak for 15 minutes. Once they are done soaking, drain the soy curls. (Reserve the soaking water) press the soy curls a little bit so that there is not too much excess moisture. Transfer the soy curls to a bowl. In another small bowl add the garlic powder, black pepper and corn starch, and mix in. Add the soy sauce to the soy curls and toss well. Then add the cornstarch mixture to coat. Transfer the soy curls to parchment paper or baking sheet. Drizzle a teaspoon of oil on the soy curls(optional). bake at 400F (205C) for 15-20 minutes or until crisp to preference. Alternatively, pan fry on a skillet over medium heat with a teaspoon of oil. Crisp each side for 3-4 minutes. Now add all the sauce/marinade ingredients to a bowl, mix well, and set aside. Start the veggie sautéing process once the soy curls are done baking because you’re not sauteing them for too long and you want soy curls to be ready to add to the skillet Heat the large nonstick skillet over medium heat, add oil. Once the oil is hot, add in the chopped vegetables and garlic and ginger. Add a pinch of salt and toss well. Cook for a minute or 2, we want the vegetables to be crunchy, but we also want the garlic to start to turn golden. As soon as the garlic is starting to turn golden, add in the sauce mixture and mix in. Bring it to a boil and continue to cook for a minute for the sauce to thicken. Once the sauce has thickened a little bit, add in the baked soy curls and toss well. Then take off heat. Taste and adjust flavor. if you want it a little bit sweeter add in a little bit more maple syrup and mix in. If you want more heat, then add in more black pepper or red pepper flakes Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy! Source: Vegan Richa

Ah Nui XO Sauce Zucchini Noodles with Soy Curls Recipe

Our star ingredient, Ah Nui XO Sauce, adds a rich umami depth to the dish, elevating it to gourmet status. This dish is a tantalizing fusion of vibrant flavors and wholesome ingredients, promising a delightful dining experience that's both nutritious and satisfying.  Quick to prepare and bursting with exquisite flavors, it's bound to become a favorite in your repertoire of go-to dishes. Get ready to embark on a culinary journey that marries innovation with classic tastes, creating a dish that's both comforting and exciting! Ingredients You'll Need: 1 Tbsp cooking oil 1/2 cup rehydrated Butler Soy Curls, squeezed dry  2 medium zucchini spiralized 1 1/2 tbsp Ah Nui XO Sauce 1 tbsp soy sauce (more if you like more salt) 1/2 tbsp black vinegar or sub balsamic vinegar 1 scallion thinly sliced for garnish  Toasted sesame seeds for garnish (optional) Extra chili flakes if you like extra spicy  Instructions: In a skillet over medium-high heat, add cooking oil and zucchini noodles and stir fry until zucchini becomes tender. Drain zucchini noodles by placing them into a colander and shaking the colander a few times over the sink.  Let zucchini noodles cool in a colander, so that any remaining liquid will drain out. Add XO Sauce, soy sauce and vinegar to a small mixing bowl. Stir until evenly mixed. Taste and adjust as needed. Add zucchini noodles to a large bowl with rehydrated soy curls. Pour in about half the sauce and toss until zucchini noodles are fully coated. Taste and add more sauce as needed. Garnish with scallions and toasted sesame seeds. Add extra dry chili flakes if you like spicy and serve. Zucchini Noodle Tips: Wide zucchini spirals with the vegetable cutter tend to coat the sauce better. After the zucchini noodles are done cooking, make sure to thoroughly drain them so they aren’t watery. Don’t only drain the water from the skillet. Remove the noodles and place them into a colander to make sure all the water is drained. 

Vegan General Tso's Soy Curls Recipe

Sticky, sweet, and slightly spicy soy curls are the highlight of the Vegan General Tso's Soy Curls dish. Soy curls are hands down one of the most versatile meat alternatives as many of our staff members and customers love to use it as a replacement for chicken, beef, or pork. Soy curls are non-GMO, vegan, gluten-free, and heart healthy. Available in retail packs or in a bulk 12lb box. You'll get the most bang for your buck with the 12lb box! General Tso is quite the popular dish at many Chinese restaurants to due to its flavour profile of being savoury, sweet, and spicy! Truly a perfect balance of flavours. This dish is great to pair with rice, noodles, or if you're being adventurous, in a burger or sandwich!  Recipe from Vegan Richa. Ingredients You'll Need 4 oz soy curls (dry) General Tso's Sauce: 3/4 cup warm water /veggie broth 3 to 4 tbsp sugar or coconut sugar or other sweetener 1/4 cup low-sodium soy sauce use tamari to make gluten-free 2 tsp mirin rice wine 2 to 3 tbsp rice vinegar 1.5 tsp toasted sesame oil 2 tsp sambal oelek chile paste optional or sriracha or pepper flakes to taste 2 tsp grated fresh ginger 3 cloves minced garlic Stir Fry: 1 tsp oil (safflower or sesame) 2 cloves of garlic chopped 1/4 cup chopped green onions ,white portions as well, use greens for garnish 1/2 red bell pepper 1/2 green bell pepper 1 cup zuchini or carrots or other veggies 1 Tbsp cornstarch Instructions: Mix the marinade. **Reserve 1/2 cup of the marinade in another bowl to use later. Add soy curls to the marinade and mix and soak for 10-15 mins. Toss twice in between so all soy curls marinate well. Heat a skillet over medium high heat. Add oil. When hot, add garlic and green onion and toss for a few seconds. Fish out the soy curls from the marinade and add to the pan, cook for 4 to 5 mins to brown some edges. You can also toss the marinated soy curls in cornstarch before using for extra crispness. Add the peppers and veggies and mix. Add a pinch of salt and cook for 2 mins Add 1 tbsp cornstarch and 1/4 cup water to the remaining marinade (reserved plus remaining) and mix well. Add the marinade sauce mixture to the pan and mix. Cover and cook for 3 to 4 mins to thicken. Stir once in between. Also taste at the time to adjust flavor. Add salt, sugar, heat if needed. Let sit covered for another min. Serve with rice and blanched broccoli. garnish with green onions , toasted sesame seeds, and fresh black pepper.