These things are made of textured vegetable protein and come dried. You just rehydrate them and stir fry them with any manner of strong flavors you have on hand. They absorb sauces and other ingredients beautifully; much like tofu. Don't be shy with your favorite marinades and a little oil — they cook up beautifully and are very tender.
Sesame-Ginger Soy Curls with Napa Cabbage Salad
For the Soy Curls:
2 cups soy curls
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 teaspoon mustard
2 tablespoons minced fresh ginger
1 or 2 shallots, finely sliced
salt, pepper and chili flakes to taste
For the Salad:
1/2 Napa cabbage, shredded
1 large carrot, shredded
3 tablespoons red wine vinegar
Sesame oil to taste
almond slices for garnish
Place soy curls in a medium size bowl. Bring 4 cups of water to a boil and pour over the soy curls. Cover the bowl with a plate and let the curls reconstitute; this takes about 3-5 minutes. Strain and squeeze out excess water with your hands and set aside.
In a large skillet, heat the sesame oil on medium-high heat for about 2 minutes. Add soy curls and all other ingredients. Cook on high heat for about seven minutes until soy curls are lightly browned and become a little crispy. Don't stir excessively, or else the soy curls won't brown or crisp. Stir only every minute or so. Add a little water if things are getting sticky or cooking too quickly.
In a large bowl, toss together the cabbage, carrot, sesame oil, and vinegar. Season with salt and pepper, and plate the salad. Put soy curls on the bed of cabbage, garnishing with the almond slices.