Vegan Soy Curl Stir Fry
Soy curls are one of those ingredients that genuinely surprise people the first time they try them — chewy, satisfying, and remarkably good at soaking up bold flavors. Here, they get rehydrated in seasoned water, squeezed dry, and then seared in a hot skillet until golden and lightly crisped on the outside, which gives them a texture that holds its own against any protein. The sauce is a glossy, savory blend of soy sauce, hoisin, rice vinegar, toasted sesame oil, and a pinch of red pepper flakes that thickens beautifully and clings to every piece in the pan. Broccoli, snap peas, and red bell pepper round things out with color and crunch, keeping the whole dish fresh and vibrant rather than heavy. Everything comes together in one skillet, making cleanup easy and the whole process surprisingly fast for a weeknight. Serve it over rice or noodles and finish with a scatter of sesame seeds and green onion tops for a meal that looks and tastes like it took far more effort than it did. This one makes four generous servings, so it's just as good for meal prep as it is straight off the stove.
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Learn more →Ingredients
4 servings
For the soy curls
- 3 cups dry soy curls
- 2 cups hot water
- 1 tbsp soy sauce
For the sauce
- ¼ cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- ½ tsp red pepper flakes
For the stir fry
- 2 tbsp neutral oil, divided
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
- 3 green onions, sliced, white and green parts separated
For serving
- 1 tbsp sesame seeds (optional)
- cooked rice or noodles, for serving (optional)
Instructions
- 1
Place the dry soy curls in a large bowl and pour the hot water and 1 tbsp soy sauce over them. Let soak for 10 minutes, until the curls are fully rehydrated and pliable. Drain in a colander, then squeeze out as much liquid as possible with your hands — the drier they are, the better they will brown.
- 2
Whisk together the 1/4 cup soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, cornstarch, sugar, and red pepper flakes in a small bowl until smooth. Set aside.
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