Soy curls, also known as Texturized Soy Protein (TSP), make a convincing substitute for chicken or other meats in many vegetarian and vegan meals. The high protein content and low cost make TSP an excellent choice for anyone on a budget, but it’s the versatility that makes it a favorite staple for cooks like myself. TSP is easy to store for long periods of time in its dehydrated form and quickly soaks up any spices or sauces that you choose to put it in. You can also achieve different textures by sautéing, frying, or baking, which only adds to the already endless possibilities for this amazing ingredient!
Ingredients:
-1 cup soy curls
-1/2 cup chopped onion
-1/2 cup soy sauce
-1/4 cup water
-2 teaspoons sugar
-1 teaspoon garlic powder
-1 teaspoon ginger powder
-1 cup of cooked rice
Directions:
-Start by hydrating the soy curls: put them in a bowl of water for about 5 minutes and then drain the water out once they have become soft.
-Place the soy curls in an oiled pan over medium heat. Cook for about 5 minutes until the soy curls become browned.
-While the soy curls are cooking, mix together the soy sauce, water, sugar, garlic powder and ginger powder. This is the teriyaki sauce.
-Once the soy curls are browned, reduce the heat to low and pour the teriyaki sauce directly over the soy curls. Add the chopped onion.
-Allow the soy curls and onion to simmer for another five minutes, stirring frequently.
-Remove from heat when the soy curls have fully absorbed the teriyaki sauce and serve warm over rice.
