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
6 oz Butler Soy Curls
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.