Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Vegan Teriyaki “Chicken” Soy Curls

  • Author: Mimi Ace
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Japanese Inspired
  • Diet: Vegan

Description

Vegan teriyaki “chicken” soy curls are saucy, sweet, and delicious. Using soy curls instead of chicken, nobody will miss the meat! Ready in just 20 minutes, serve this high protein dish with rice for a perfect weeknight dinner. 


Scale

Ingredients

Soy curl “chicken”

  • 3 cups water 
  • 1 1/2 cups dry soy curls 
  • 1/2 tablespoon sesame oil 

Homemade teriyaki sauce (or use 1/3 cup store bought sauce) 

  • 1/4 cup reduced sodium soy sauce 
  • 1/3 cup vegetable broth (sub water)
  • 3 tablespoons coconut sugar (sub brown sugar)
  • 2 tablespoons rice vinegar 
  • 1/2 tablespoon sesame oil 
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch + 2 tablespoons water (mixed together to form a slurry)

For serving (optional) 

  • Rice 
  • Green onions
  • Sesame seeds 
  • Lime wedges

 


Instructions

  1. Rehydrate the soy curls. In a small pot, bring the water to a boil. Once boiling, remove from heat, add the soy curls, cover with a lid, and soak for 8 minutes. They should be fully hydrated and tender. Drain the soy curls to remove excess water and set aside. 
  2. Make the teriyaki sauce. In a small pot, add all the ingredients for the teriyaki sauce except for the cornstarch. Bring to a rolling simmer over medium heat and simmer for 3 minutes, constantly stirring with a wooden spoon. Then mix in the cornstarch slurry, stir for 30 seconds, and remove from heat. The sauce should be thick and sticky, and will continue to thicken as it cools.  
  3. Cook the teriyaki soy curls. In a large pan, add a little sesame oil over medium high heat. Add the soy curls and sauté about 5 minutes until lightly browned. Pour in the teriyaki sauce, stirring to coat the soy curls. 
  4. Serve. Enjoy these teriyaki soy curls with rice or vegetables, sprinkled with green onions, topped with sesame seeds, or as desired. These will last about 5 days in the fridge.  

Notes

Nutritional information is calculated for just the soy curls and teriyaki sauce. It does not include serving suggestions. 


Nutrition

  • Serving Size: 1 serving
  • Calories: 284.3 kcal
  • Sugar: 19.3 g
  • Sodium: 1515.7 mg
  • Fat: 11.4 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 30.5 g
  • Fiber: 3.2 g
  • Protein: 14.4 g
  • Cholesterol: 0 mg

Keywords: vegan teriyaki chicken, soy curls recipe, homemade teriyaki sauce