Ingredients:

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Stir fry:

8 oz. unprepared soy curls 

1 1/4 cup water

1/4 cup flax meal

1/4 cup corn starch

1/4 tsp ground black pepper

1/2 cup sesame oil

4 garlic cloves, minced

2 TBSP fresh ginger, peeled and finely grated

1 tsp red chili flakes

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Sauce:

1 cup brown sugar

1/2 cup rice vinegar

1/2 cup low-sodium soy sauce or tamari

1/2 tsp chili garlic paste or sambal oelek

1TBSP cornstarch

1 TBSP water

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Toppings:

Sesame seeds

Green onion, sliced

Red chili

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Prepare the soy curls:

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1) Soak the soy curls according to package instructions.

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2) While the soy curls are hydrating, make the batter. Combine the flax meal, cornstarch, and black pepper. Then, whisk in the water. Let stand for a few minutes (it will thicken up quickly!)

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3) Drain the soy curls and pour over the batter. Mix well with hands so that all soy curls are lightly coated.

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4) Heat the sesame oil in a frying pan over medium-high heat. Once heated, add the soy curls a few strips at a time. Stir regularly until browned and crispy on all sides. This will take some time, but don't give up! It's well worth the final result. You may need to do this in batches. Remove the soy curls and set on a paper towel-lined plate. 

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Prepare the sauce:

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5) In a small bowl, whisk together brown sugar, rice vinegar, soy sauce/tamari, and chili garlic paste until the brown sugar has dissolved well. In a separate bowl, whisk together the cornstarch and water (your slurry).

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Fry it all up:

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6) Turn down heat to medium. Add the ginger, garlic, and chili flakes to the remaining oil. Fry until fragrant, then add the sauce. After 1 minute, add the slurry. Mix well.

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7) Just as the sauce begins to thicken, add the soy curls. Toss well to coat evenly. Remove from heat.

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8) Serve over rice and top with green onions, sesame seeds, and/or sliced chili.

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Makes 4-6 servings.

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