This recipe for Hoisin Orange Soy Curls comes together quicker than getting take-out! This is perfect for an easy weeknight meal.
Hoisin Orange Soy Curls are saucy, sticky, and slightly sweet. Rehydrated soy curls are cooked in a delicious sauce made with hoisin sauce and orange marmalade.
You only need a few ingredients to whip up this better-than-takeout inspired meal. Plus, it’s made from pantry-friendly ingredients, making it ideal for a fuss-free weeknight meal.
how to make hoisin orange soy curls
First you’ll need to rehydrate the soy curls. Since the soy curls come dehydrated, we need to hydrate them first in boiling water.
Next, saute the soy curls in oil to brown them. Remove from the pan and saute the onion, bell pepper, ginger and garlic.
Mix together all of the sauce ingredients and whisk until combined. The cornstarch helps to thicken the sauce and make the soy curls sticky and saucy.
Add the soy curls back into the pan and pour in the sauce.
Finish by adding the peanuts, scallions and cilantro!
The addition of peanuts at the end adds a really nice crunch to the dish. Fresh cilantro adds a pop of brightness, but if you hate cilantro you can leave it out.
For a complete dinner, I love serving the soy curls over rice. You can use whatever type of rice you like. Sometimes I serve it with white rice and other times I am in the mood for brown rice.
The leftovers taste even better the next day too!
- 4 Ounces Dried Soy Curls
- 2 Tablespoons Avocado Oil, divided
- 1 Small White Onion, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 2 Garlic Cloves, minced
- 1 (1-inch) Piece Fresh Ginger, grated or minced
- 1/3 cup Hoisin Sauce
- 1/3 cup Orange Marmalade
- 2 Tablespoons Tamari
- 1 Tablespoon Rice Vinegar
- 1/2 Cup Vegetable Broth or Vegan Non-Chicken Broth
- 1 Tablespoon Cornstarch
- Salt and pepper to taste
- 1/2 Cup Unsalted Dry Roasted Peanuts
- 1 Bunch Scallions, thinly sliced
- 1/4 Cup Fresh Cilantro, chopped
- Cooked rice for serving
Bring 3 cups of water to a boil in a pot.
Add the soy curls to a large glass bowl, then carefully pour the boiling water over the soy curls. Let soak for 7 to 10 minutes, then drain. Press the soy curls thoroughly to remove excess water. While they rehydrate, measure and prepare all remaining ingredients. I like to prep the sauce during this time.
Add 1 1/2 tablespoons of avocado oil to a large pan over medium-high heat; once hot, add the rehydrated soy curls. Cook for 5 to 7 minutes, stirring occasionally to brown the soy curls. Once browned, remove the soy curls to a plate and set aside.
Add the remaining oil to the same pan over medium-high heat. Add the onion and bell pepper; cook 3-4 minutes.
Add the garlic and ginger; stir, cook for 2 minutes.
For the sauce: In a medium bowl, stir together the hoisin, marmalade, tamari, vinegar, 1/2 cup broth and cornstarch. Add to the pan once the ginger and garlic is done. Bring the sauce to a simmer. Cook until the sauce has thickened. Taste and adjust seasonings if needed. Add salt and pepper to taste if needed.
Stir in the peanuts, scallions and cilantro. Turn off the heat.
Serve over cooked rice.