homemade vegan and gluten-free delights

Sweet and Sour Soy Curls

This is a favorite dinner in my house, so I like to keep the ingredients on hand. I like the texture of soy curls in this dish better than versions I’ve tried with tofu or chickpeas, and the sauce is perfectly sweet and tangy. Best of all, it comes together in just about 30 minutes.

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Sweet and Sour Soy Curls


Ingredients

    Pressure Cooker Jasmine Rice

  • 3 c jasmine rice
  • 3 ¾ c water

    • For the soy curls

  • 3 c hot water
  • 1 T better than bouillon (or 1 cube)
  • 2 c soy curls
  • ¼ c tapioca starch
  • ½ t salt
  • ½ t garlic powder
  • ½ t onion powder
  • 2 T oil

    • For the stir-fry

  • 1 sweet onion, cut into wide strips
  • ½ orange bell pepper, cut into bite-sized pieces
  • ½ red bell pepper, cut into bite-sized pieces
  • 1 20oz can pineapple tidbits, drained and juice reserved for sauce
  • 2 c frozen broccoli

    • For the sauce

  • 1 ½ c pineapple juice
  • 1 c ketchup
  • ½ c rice vinegar
  • 1/3 c sugar
  • 2 t salt

Directions

    Pressure Cooker Rice

  1. Add the rice and water to the pot of your pressure cooker. Close the lid and make sure the dial is on airtight. Pressure cook for 4 minutes, then let it release naturally, about 25 minutes.

    2. Soy Curls

  2. Dissolve bouillon in water. Add soy curls to a large bowl and cover with broth. Let sit to rehydrate, about 10 minutes.
  3. Drain the soy curls, squeezing out as much liquid as possible. Place the soy curls in a dry bowl and add tapioca starch, salt, garlic powder, and onion powder. Stir to coat.
  4. Heat a skillet over medium heat. Add oil to bottom of skillet, then add soy curls and stir to coat. Cook, undisturbed, for 8-10 minutes, until the bottom is browned. Flip and brown the other side. Set aside.
  5. Meanwhile, make the sauce – combine all ingredients in a bowl and whisk to combine. Set aside.
  6. Add onions, peppers, and broccoli to the skillet and cook until lightly browned. Add the pineapple and let cook for another minute. Add the soy curls back in, and pour over the sauce. Stir to combine. Let cook until the sauce is slightly thickened.
  7. Serve over rice.



From PlantcraftedPantry.com

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