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Updated: Jul 9, 2021

If you like it spicy, Kung pao soy curls are for you. Soy curls are the perfect alternative to chicken in this vegan version, but tofu would substitute nicely. I used bird's eye chili peppers but regular red chili peppers work well too.


1.5 cups rice of choice

1.5 cups very hot water

2 Tbsp cornstarch

1 bell pepper, chopped

2 stalks celery, sliced

3 cloves garlic, minced

1 Tbsp minced ginger

1/8 tsp black pepper

2 to 3 bird's eye chili peppers, flakes discarded(or 1/4 to 1/2 tsp crushed red pepper)

5 scallions, sliced

1/3 cup peanuts or cashews


2 Tbsp soy sauce

1.5 Tbsp Mirin or cooking sherry

(Stir fry sauce)

1 Tbsp rice or Chinese black vinegar

2 Tbsp soy sauce

2 tsp dark soy sauce(or regular soy sauce)

1 Tbsp hoisin sauce

1 Tbsp mirin/cooking sherry

2 Tbsp coconut/brown sugar

1 Tbsp corn starch

2/3 cup chicken flavored vegetable broth


1. Prepare rice according to package directions. Place soy curls in a bowl then pour hot water over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls. I use my salad spinner to remove liquid then squeeze remaining water out in a towel. Return to bowl and toss with 2 Tbsp soy sauce and 1.5 Tbsp mirin. Set aside.

2. In another bowl, whisk together stirfry sauce ingredients, until cornstarch and sugar dissolves.

3. Toss soy curls in 2 Tbsp cornstarch. In a large skillet/wok over medium-high heat with 2 Tbsp oil, stir fry soy curls until well browned, approximately 6 minutes. Remove from skillet and set aside.

4. Add 1 Tbsp oil to skillet. Stir fry the peppers and celery for 3 to 4 minutes. Add the garlic, ginger, bird's eye chilis, black pepper and scallions. Continue to stir fry another 1 minute.

5. Return soy curls to skillet. Reduce the heat to medium-low. Wisk stirfry sauce once more then add to pan along with the peanuts/cashews. Toss all ingredients to coat and sauce thickened, about 1 minute.

6. Serve over rice and sprinkle with additional scallions if desired.

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