A flavourful soy curl stir fry that’s simple to prepare and ready in 30 minutes or less, that’s perfect for busy weeknights. This versatile recipe can be made with any veggies you have on hand.
I love cooking with soy curls. They absorb tons of flavour, and are incredibly versatile. They make a fantastic meat replacement due to their high protein content and hearty texture.
Like my vegan beef and broccoli stir fry, this vegan stir fry is filled with flavour, and very satisfying.
So add this dish to your plant-based recipes go-to list.
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious soy curl stir fry recipe.
- Soy curls: A whole food made from soybeans. I use half an 8 oz bag of Butler’s soy curls.
- Veggies: To keep this quick and easy, I use a frozen stir-fry mix of broccoli, mushrooms, carrots, green beans, snap peas, red bell pepper and water chestnuts. You may use any combo of vegetables you like or have on hand. Fresh is also fine, just allow yourself more prep time.
- Broth: Use a flavourful broth, or try my homemade bouillon powder mixed with water.
- Soy sauce: Use low-sodium soy sauce OR Tamari if you need a gluten-free option. You may also use coconut aminos if preferred.
- Rice vinegar: A less tangy and acidic vinegar with a subtle sweetness. (Also known as rice wine vinegar.)
- Maple syrup: I like maple syrup to keep the sauce refined sugar-free, but you may use brown sugar if you prefer.
- Spices: Garlic and ginger add great flavour to this dish. Use fresh if time permits, but dried is quick and also tasty.
- Cornstarch: To thicken the marinade. You may use tapioca starch or brown rice flour with similar results.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Combine all the marinade ingredients except the cornstarch in a large bowl. (photo 1)
Then add the soy curls, stir, and let them soak for 10 minutes. (photo 2)
Preheat a cast iron skillet and fish out the curls into the hot pan, reserving the marinade. Stir often until browned, approx. 4-5 mins. (photo 3)
Then add the veggies and sauté another 3-4 mins. Mix the cornstarch in the reserved marinade and add to the pan to simmer + thicken. (photo 4)
Serve the soy curl stir fry with rice noodles, udon noodles, brown rice, quinoa, or another grain of your choice. Top with sesame seeds if you’d like, and enjoy.
Variations
This vegan stir fry is a versatile dish so feel free to switch things up every time, or use what you have on hand.
- Make it spicy: Top with sriracha or red pepper flakes, and/or add cayenne pepper to the marinade, or chilli peppers to your vegetable mixture.
- Add more veggies: Use any vegetables you enjoy or have on hand. Leftovers also work well, but make sure not to overcook them. Try adding some cabbage, baby corn, and cauliflower florets. Or use spiralized zucchini or spaghetti squash for serving.
- For added flavour: Use fresh ginger instead of powder, and 2-3 garlic cloves that have been freshly minced. (If time permits.)
Or check out my orange soy curl dish for a fun and delicious twist on orange chicken.
No soy curls on hand? Try my Szechuan tofu stir fry instead.
Storage
Leftovers will keep in the fridge for 3-4 days and you may reheat them on the stovetop.
The soy curls will continue soaking up the marinade, so you may need a splash of water, broth, or soy sauce when reheating to loosen everything.
To freeze, store the stir fry in a freezer-safe airtight container for up to 3 months once cooled to room temperature.
Expert Tips
- Use low-sodium broth and soy sauce for the marinade to prevent the dish from being too salty. Use half water and half broth if you don't have low-sodium broth. (You can always add salt later if needed.)
- Don’t overcook the veggies! They taste best when tender and crisp for the best texture.
More amazing soy curl recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 4 ounces soy curls about half a bag of Butler's soy curls
- 6-8 cups frozen stir fry veggies
For the marinade
- 2 cups low-sodium vegetable broth
- ⅓ cup low-sodium soy sauce or Tamari for gluten-free
- ¼ cup rice vinegar
- ¼ cup fresh water
- 2 tablespoons maple syrup
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- 2 tablespoons cornstarch or tapioca flour
For serving (optional)
- rice noodles, brown rice, quinoa, veggie noodles, cauliflower rice
- sesame seeds, green onion, and/or red pepper flakes for topping
Instructions
- Combine all the marinade ingredients except the cornstarch in a large bowl. Then add the dried soy curls to the bowl, stir them and let them soak for 10 minutes.
- Preheat a cast iron skillet, or similar over medium-high heat. Then fish out the marinated soy curls from the bowl (DO NOT DRAIN – RESERVE THE SAUCE) and place them in the skillet to pan-fry them until browned, approx. 4-5 minutes, stirring often.
- Next add the veggies, stirring occasionally for another 4-5 minutes.
- Meanwhile, stir the cornstarch into the reserved bowl of marinade. Then pour the sauce into the pan of soy curls and veggies. Let that simmer and thicken for 2-3 minutes before serving.
Notes
- Use low-sodium broth and soy sauce for the marinade to prevent the dish from being too salty. Use half water and half broth if you don't have low-sodium broth. (You can always add salt later if needed.)
- Don’t overcook the veggies! They taste best when tender and crisp for the best texture.
Barbara says
Delicious and easy! Used 8 cups of fresh veggies….broccoli and stems, red pepper, mushrooms, green beans, carrots, onions.Used only 1/4 cup soy sauce. Served over ramen noodles from Costco….1 Packet /person. Put noodles in bowl then cover with veggies. Made again for Sheroes group….served over brown rice. Great!
Rosa says
Thrilled you enjoyed it! Thanks for sharing your process with us. 🙂