These Mongolian soy curls are completely vegan and made with soy curls! Deep-fried soy curls are tossed in a thick ginger-garlic sauce with brown sugar, chilis and scallions. Serve with rice and roasted broccoli for a decadent dish that’s fun to make and eat!
Mongolian Soy Curls are magical!
Think back to the last dish you ate that made you tip your head back, fist pump or maybe blurt out an expletive or two after the first bite? This is one of those dishes that will make you do at least one of those, or maybe all three.
Crispy soy curls are tossed in a clingy, salty, gingery sweet glaze that keeps you going back for just one more bite until you realize you’re uncomfortably stuffed, but in a way that you’re kind of okay with because it was totally worth it. Originally made with beef, this dish was super easy to veganize. Although I used soy curls here to provide an awesome, faux-meaty texture, this could also be made with cauliflower florets, chickpeas, tofu or even sweet potato chunks. Serve with plain noodles or rice and greens, which pairs perfectly with the intense flavors of the sauce.
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Mongolian Soy Curls
- Yield: 2
Ingredients
FOR THE “BEEF”
- 2 cups Butler Soy Curls
- 1 TB hoisin sauce
- 3/4 cup cornstarch
- 1 cup vegetable or canola oil
- 1 TB vegetable or canola oil
FOR THE SAUCE
- 2 teaspoons grated ginger
- 2 teaspoons grated garlic
- dried or fresh chilis, to taste
- 1/2 cup soy sauce (use 1/4 cup to make less salty)
- 1/2 cup vegetable broth (if using 1/4 cup soy sauce, increase to 3/4 cup broth)
- 2/3 cup brown sugar
- 2 TB cornstarch, blended with 4 TB cold water
- steamed rice or noodles
- broccoli or other steamed greens
- chopped scallions
- fresh Thai chilis, sliced or red pepper flakes
Instructions
- First, reconstitute the soy curls by placing them in a medium-sized saucepan. Add enough water to cover them. Cover and bring to a small boil, then turn off he heat, allowing them to sit for about 10 minutes.
- Drain the soy curls well, then press out as much water as possible. I did this by squeezing them through two stacked fine-mesh sieves, then pressed again by mashing them in the sieve with a strong spoon. It’s important to get out as much moisture as possible. You could also place them in between towels and apply weight to remove the moisture.
- Once fully pressed, place the soy curls into a large bowl and toss with the hoisin sauce. Once evenly coated, sprinkle with only 1/4 cup of the cornstarch. Set aside.
- To make the sauce, warm the oil over medium-low heat for a minute or two, then add in the ginger and garlic. Saute for a few minutes until softened but not browned, stirring frequently. Add in the chilis if desired and saute for a minute more. Add in the soy sauce and broth, stir, then add in the brown sugar. Bring to a small simmer over medium heat until the sugar has dissolved. Remove from the heat and set aside.
- To fry the soy curls, place the oil into the bottom of a heavy pan (I used a cast-iron pan) so that there is about a 1-inch layer of oil. Heat over medium-high heat for 5-7 minutes, or until the oil reaches 350-375 degrees OR sizzles immediately when you throw a pinch of cornstarch into it.
- Divide the soy curls into 4 portions. Sprinkle only one of the portions with 1/8 cup of cornstarch and toss to coat. Tap off any excess, then transfer to the hot oil and fry until golden all over, flipping once (about a minute on each side). Transfer to a baking sheet lined with paper towels to drain while you repeat the process with the remaining soy curls.
- Return to your sauce. Warm over medium heat until it reaches a small simmer, then pour in the cornstarch/water mixture whisking until thickened. Remove from the heat and toss with the fried soy curls until well-coated.
- Serve over rice or noodles with chopped scallions and greens on the side.
Laura says
I made them with 1/2 cup each vegetable broth and soy sauce and they were delicious but also crazy salty. Next time I might try 1/2 cup vegetable broth, 1/4 cup soy sauce, and 1/4 cup water.
Randal Putnam says
Thanks so much! Crazy good! 1/4 C soy sauce was perfect and portioned it for four servings.
★★★★★
erinwyso says
Randal, So happy you liked! Thanks for your feedback.
Edward says
Great dish. Be careful frying the soy curls though. I over cooked the first batch! They can get away from you quickly. However, once I got it together, everything turned out great!!! Served with stir fried frozen veggies and rice noodles! I will definitely make this again! Thank you for a great vegan recipe….
★★★★★
Bree says
My family said this was a perfect 10. Used the suggestion to cut the soy sauce in half and it came out great. Thanks for the recipe!
★★★★★
Courtney Farmer says
This recipe was out of this world! It was my husband and I’s first time trying soy curls, and I can’t believe how good they worked for this meal. Love a good asian sauce — this recipe is 10/10 as is, and we will definitely be making it again.
★★★★★
erinwyso says
Courtney, I’m so happy you and your husband enjoyed, and thanks for your feedback. Soy curls are amazing … a great pantry staple!
Jasmine says
Can this be made without deep frying the soy curls?
erinwyso says
Jasmine, the way this recipe is written — the soy curs need to be fried. However, I think you could google breaded/baked/air-fried soy curls and try to find a suitable way to get them crisped up for this recipe … good luck!
Tiffany Berch says
I’ve tried a few other recipes and ordered my first ever batch of soy curls to attempt this one. I think I’ll use the air fryer to crisp them up as you suggest. I have to say, I’m torn between what I love more about your site, the recipes or the shooting. It’s all simply divine. What a happy thing I stumbled upon here. Keep em coming! SOOO GOOD!
★★★★★
Cita says
I’ve made them on camping trips without frying them and they were still a crowd pleaser! Better if fried but still delicious if not.
Julie Young says
WOW! this is really, really good! I made it for a crowd of dedicated meat-eaters this evening and they all went back for more! I don’t know what a real meat version would taste like, so I have no reference point, but I will say this is fantastic. A once-in-a-while treat, given the frying, but definitely a keeper. Thank You!
erinwyso says
Julie,
I love to hear that! So happy it was enjoyed. 🙂