Name: u0022Honeyu0022 Garlic Soy Curls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 oz soy curls (1/2 package); 1 tbsp neutral flavoured oil; 2 tbsp white cornmeal; 1 1/2 tbsp cornstarch; 1 tsp garlic powder; 1/4 cup brown sugar, packed; 2 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp agave; 1 clove garlic, minced; 2 tsp cornstarch

“Honey” Garlic Soy Curls

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Crispy “honey” garlic soy curls are tossed in a sweet and slightly garlicky sauce. Serve them over a bed of rice for a terrific, easy week night dinner. This meal has been on our rotation for months now. It’s a hit with kids and comes together quickly.

A note on some of the ingredients:

Soy curls: Soy curls are dehydrated soy that have a texture that is very similar to chicken. They are completely neutral in flavour which makes them very versatile. Soy curls can be tricky to find in grocery stores but when I do find them I stock up! Rehydrate them with hot broth or water, then squeeze out the excess liquid and season.

White cornmeal: Because of the risk of cross contact in the processing of cornmeal, any cornmeal should be labelled gluten free. I found white cornmeal in the international aisle of the grocery store and it is labeled gluten free. White cornmeal is finer than regular cornmeal but it still adds some crunch and texture to the soy curls. If gluten free cornmeal is not available cornstarch can be substituted.

Cornstarch: Cornstarch helps to add texture to the soy curls while they are baking. A good substitute for cornstarch is tapioca starch.

Soy sauce: In Canada VH makes gluten free soy sauce. I use soy sauce in this recipe as it has a stronger flavour than tamari. If you are unable to find gluten free soy sauce tamari or light tamari sauce would make a good substitute.

Agave syrup: Agave syrup comes from the sap of the agave plant. It is very sweet and sticky and is a great substitute for honey if you are following a vegan diet. If not vegan feel free to use honey in this recipe. Another good substitute would be corn syrup.

How the “honey” garlic soy curls are made:

Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.

In a large bowl rehydrate the soy curls by pouring hot water or broth over them and letting them sit for 10 minutes. After 10 minutes drain the soy curls and squeeze out some of the liquid. I like to give the bowl I rehydrated the soy curls in a quick wash and then add the soy curls back. Toss the soy curls with oil and then add in the garlic powder, cornmeal and cornstarch. Stir the mixture until the soy curls are fully coated, leaving no white patches of cornstarch. Spread the soy curls onto the prepared baking sheet in a single layer.

soy curls rehydrated and tossed with cornstarch and cornmeal, spread on a parchment lined baking sheet

Bake the soy curls for 20 minutes, flipping them halfway through.

While the soy curls are baking prepare the “honey” garlic sauce. In a small sauce pan add the brown sugar, water, soy sauce, rice vinegar, agave and garlic. I use a garlic press to mince the garlic and add it to the sauce. If you love garlic feel free to add in an extra clove. Bring the sauce to a low simmer over medium heat. While this is happening make a quick cornstarch slurry by mixing cornstarch and cold water in a small dish. Once small bubbles begin in the sauce add in the cornstarch slurry and stir well. Let the mixture simmer for 30 to 60 seconds and then remove it from the heat. The sauce should lightly coat the back of a spoon.

honey garlic sauce in a small pot, lightly coated on the back of a spoon

Remove the soy curls from the oven when they are slightly golden and crispy.

crispy soy curls on a parchment lined baking sheet

In a clean bowl add the soy curls and the “honey” garlic sauce, toss until they are fully coated. Serve immediately over a bed of rice and peas and top with chopped green onions.

Enjoy!