Black Pepper Chikin Soy Curls

This Black Pepper Soy Curls recipe needs just 1 pan and 30 minutes. It’s Asian Black pepper Chikin but vegan! It is a super easy dinner that has a delicious flavor the whole family will love!

I used to love black pepper chicken or Sichuan pepper chicken in Chinese and inspired restaurants . It usually is a popular favorite amongst many—so I thought why not test out my own vegan-friendly inspiration with soy curls? Soy curls are a great food staple for vegetarians and vegans because they are protein-based and you can do so much with them. Spice it up or marinade them, bake them, pan fry them, shred them, crisp them.

This recipe requires minimal and simple ingredients but it doesn’t lack flavor. The pepper, the sauce and the crunchy veggies are just perfect. This super easy recipe will be a new go-to favorite if you often find yourself with a busy schedule and need something quick to whip up.

What Are Soy Curls?

Soy curls are, as you may have guessed, soy based. The process to create soy curls comes from boiling and dehydrating whole soybeans. In turn, this process gives this vegan protein a chicken-like texture. They are often used as meat alternatives. Butler soy curls can be found at most health food stores like Whole Foods.

What can I make with soycurls ?

Other Delicious Dinner Recipes

Black Pepper Soy Curls Ingredients

For the soy curls:

• Dried soy curls
• Vegetable broth or vegan chicken broth
• Garlic powder
• Soy sauce
• Sesame oil
• Freshly ground black pepper
• Corn starch

For the sauce:

• Soy sauce or tamari
• Maple syrup
• Stirfry sauce or vegan oyster sauce
• Chinese cooking wine or mirin
• Cup of veggie broth 
• Freshly crushed black pepper or ground black pepper
• Corn starch

For the vegetables:

• Olive oil, vegetable oil, or sesame oil work
• Chopped green and red bell pepper
• Chopped onion, chopped into ½ to 1 inch pieces
• White parts of the green onion, reserve the green parts for garnish
• Cloves of garlic, minced
• Ginger, minced
• Green onions for garnish

How to make vegan Black pepper Chikin

Soak the soy curls: Add the broth to a medium bowl and warm it in a microwave. Then add the soy curls and soak for 15 minutes.

Once they are done soaking, drain the soy curls. Reserve the soaking water and press the soy curls a little bit so that there is not too much excess moisture. Transfer the soy curls to a bowl.

In another small bowl add the garlic powder, black pepper and corn starch, and mix in.

Add the soy sauce and sesame oil to the soy curls and toss well. Then add the cornstarch mixture to coat.

Transfer the soy curls to parchment paper or baking sheet and bake at 400F (205C) for 15-20 minutes or until crisp to preference.

Now add all of the sauce/marinade ingredients, mix well, and set aside.

Start the veggie sautéing process once the soy curls are done baking because you’re not sautéing them for too long and you want soy curls to be ready .

Heat the large nonstick skillet over medium heat, add oil. Once the oil is hot, add in the chopped vegetables and garlic and ginger. Add a pinch of salt, and toss well. Cook for a minute or 2, we want the vegetables to be crunchy but we also want the garlic to start to turn golden.

As soon as the garlic is starting to turn golden, add in the sauce mixture and mix in. Bring it to a boil and continue to cook for a minute for the sauce to thicken.

Once the sauce is thickened a little bit, add in the baked soy curls and toss well. Then take off heat.

Taste and adjust flavor if you want it a little bit more sweeter add in a little bit more maple syrup and mix in. If you want more heat then add in more black pepper or red pepper flakes. Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy!

Let me know in the comments below different ways you prefer your soy curls! And how your liked this black pepper soycurls recipe! Also, don’t forget to follow me over on Instagram to stay updated on all of the latest. Hope to see you there!