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Vegan Black Pepper Chikin Soy Curls
5 from 15 votes

Vegan Black Pepper Chikin Soy Curls

This vegan black pepper soy curls dish features rehydrated soy curls coated with a seasoned cornstarch mixture, baked or pan-fried crisp, then served with sautéed bell peppers, onions, garlic, and ginger. A flavorful sauce made from soy sauce, maple syrup, stir-fry sauce, and Chinese cooking wine ties the ingredients together with a peppery kick.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2
Calories: 296 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Black Pepper Soy Curls Ingredients
For the soy curls:
  • 4 ounces dried soy curls
  • 2 cups vegetable broth or vegan chicken broth
  • ½ teaspoon garlic powder
  • 2 teaspoons soy sauce
  • ½ teaspoon black pepper freshly ground
  • 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 use rice vinegar, or Mirin
  • 1 cup broth use the reserved broth from above and add more if needed to make 1 cup
  • 1 teaspoon black pepper freshly crushed or ¾ teaspoon freshly ground
  • 2 teaspoons corn starch
For the vegetables:
  • 2 teaspoons sesame oil
  • 1 cup green bell pepper chopped
  • 1 cup red bell pepper chopped
  • ½ cup onion chopped into ½ to 1 inch pieces, chopped
  • 2 tablespoons green onion reserve the green parts for garnish, white parts
  • 2 cloves garlic minced
  • ½ inch ginger minced
  • green onion for garnish

Instructions

Black Pepper Soy Curls Direction
    Cup of Yum
  1. 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.
  2. 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.
  3. In another small bowl add the garlic powder, black pepper and corn starch, and mix in.
  4. 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 soycurls(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 mins .
  5. Now add all of the sauce/marinade ingredients to a bowl, mix well, and set aside.
  6. 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
  7. 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.
  8. 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.
  9. Once the sauce has thickened a little bit, add in the baked soy curls and toss well. Then take off heat.
  10. Taste and adjust flavor. if you want it a little bit more 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
  11. Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy!

Notes

  • Use tamari instead of soy sauce to make the dish gluten-free.
  • Mushrooms, celery, and cabbage can be added or substituted for the bell peppers and onion.

Nutrition Information

Calories 296kcal (15%) Carbohydrates 40g (13%) Protein 15g (30%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 3g (15%) Trans Fat 0.03g (2%) Cholesterol 0.5mg (0%) Sodium 788mg (33%) Potassium 518mg (11%) Fiber 6g (24%) Sugar 16g (32%) Vitamin A 2397IU (48%) Vitamin C 101mg (112%) Calcium 56mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%
Carbohydrates 40g 13%
Protein 15g 30%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 3g 15%
Trans Fat 0.03g 2%
Cholesterol 0.5mg 0%
Sodium 788mg 33%
Potassium 518mg 11%
Fiber 6g 24%
Sugar 16g 32%
Vitamin A 2397IU 48%
Vitamin C 101mg 112%
Calcium 56mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.