Soy Curl Crispy Strips

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the soy curls in a medium bowl.

2. 2

   In a separate small bowl, whisk together the vegetable broth, soy sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, and black pepper for the marinade.

   Ongeveer 2 min

3. 3

   Pour the marinade over the soy curls, ensuring they are fully submerged and hydrated. Let them rest for at least 15 minutes, or up to 30 minutes, allowing them to absorb the flavors.

   Ongeveer 15 min

   Tip van de kok: Gently press down on the soy curls to help them absorb the liquid evenly.

4. 4

   While the soy curls are marinating, prepare the breading by combining the all-purpose flour, cornstarch, nutritional yeast, and salt in a shallow dish.

   Ongeveer 2 min

   Tip van de kok: Ensure the breading ingredients are well mixed to evenly distribute the seasonings.

5. 5

   Once marinated, remove the soy curls from the liquid, squeezing out any excess moisture gently. You want them damp but not dripping wet.

   Ongeveer 2 min

6. 6

   Working in batches, dredge the marinated soy curls in the breading mixture, pressing firmly to ensure an even and thick coating.

   Ongeveer 5 min

   Tip van de kok: A good coating is key for crispy strips. Don't be afraid to press the breading on.

7. 7

   Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

   Ongeveer 3 min

   Tip van de kok: The oil should be hot enough to sizzle when a small piece of breading is dropped in.

8. 8

   Carefully place the breaded soy curls into the hot oil in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy.

   Ongeveer 8 min

   Tip van de kok: Cook in batches if necessary to maintain even cooking and crispiness.

9. 9

   Transfer the cooked soy curl strips to a plate lined with paper towels to drain any excess oil.

10. 10

    Serve immediately with your favorite dipping sauce.

    Tip van de kok: These are excellent with vegan ranch, BBQ sauce, or sweet chili sauce.