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Teriyaki Soy Curls with Pineapple and Bell Pepper Recipe

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This vibrant Teriyaki Soy Curls recipe combines chewy, seasoned soy curls with a sweet and tangy pineapple teriyaki sauce, enhanced by colorful bell peppers and aromatic spices. It offers a delicious plant-based alternative packed with flavor and texture, perfect as a main dish served over brown rice.

Ingredients

Soy Curls Preparation

  • 1 package Butler's Soy Curls
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground paprika
  • 1 teaspoon salt
  • Oil (for baking or frying)

Teriyaki Sauce

  • 2 teaspoons coconut oil (or olive oil)
  • 2 cloves garlic (minced)
  • 1 teaspoon freshly grated ginger
  • 1 cup pineapple juice
  • 2 tablespoons Bragg's liquid aminos
  • 6 tablespoons coconut sugar
  • 1 red bell pepper (chopped, seeds removed)
  • 1 1/2 teaspoons cornstarch (or arrowroot powder)
  • 2 tablespoons water
  • 1 cup pineapple chunks (or 1 - 8 ounce can)
  • 1 green onion (chopped)
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat Oven or Prepare for Frying: Preheat the oven to 400°F if you choose to bake the soy curls. If frying, skip the baking step.
  2. Soak Soy Curls: Soak the package of soy curls in warm water for 10 minutes until rehydrated. Drain thoroughly using a colander and press out excess water.
  3. Season the Soy Curls: Transfer the drained soy curls to a bowl. Season evenly with garlic powder, onion powder, ground paprika, and salt, ensuring the curls are well coated.
  4. Cook Soy Curls (Frying Method): If frying, heat oil over medium-high heat in a pan. Fry the seasoned soy curls in batches until golden brown and crispy. Set aside when done.
  5. Cook Soy Curls (Baking Method): If baking, arrange the seasoned soy curls on a baking sheet in a single layer. Bake for 25 minutes or until golden brown and slightly crisp. Remove and set aside.
  6. Prepare Teriyaki Sauce: Heat the coconut or olive oil in a saucepan over medium-high heat. Add the minced garlic and freshly grated ginger, cooking until fragrant, about 30 seconds. Add the chopped red bell pepper and sauté until tender, approximately 2 minutes.
  7. Simmer Sauce: Pour in the pineapple juice, Bragg's liquid aminos, and coconut sugar. Bring the mixture to a boil.
  8. Thicken Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the boiling sauce, stirring continuously until the sauce thickens.
  9. Combine Soy Curls and Sauce: Add the prepared soy curls into the thickened sauce, stirring to coat them fully. Then fold in the pineapple chunks and optional cayenne pepper for a spicy kick.
  10. Garnish and Serve: Sprinkle chopped green onions over the dish for freshness. Serve hot, ideally accompanied by brown rice or your favorite grain.

Notes

  • You may choose to bake or fry the soy curls depending on your preferred texture and cooking method.
  • The cayenne pepper is optional and can be adjusted or omitted for a milder flavor.
  • Bragg's liquid aminos can be substituted with low-sodium soy sauce if unavailable.
  • Arrowroot powder is a suitable alternative to cornstarch for thickening the sauce.
  • For added crunch and nutrition, serve with steamed vegetables or a side salad.

Find it online: https://miracooking.com/teriyaki-soy-curls-with-pineapple-and-bell-pepper-recipe/