Black Pepper Soy Curls Direction

• 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 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 .
• Now add all of 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 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
• Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy!