Mongolian Soy Curls

This dish uses Soy Curls. If you have not tried them, I highly recommend using them. They make a great chicken replacement. In this dish, the curls replace the beef. You can get them at either Amazon or directly (which I recommend) from You can also make this dish with other meat substitutes like mushrooms (specially battered and fried oyster mushrooms!), tofu, or textured vegetable protein.

I first made this recipe using the awesome VietVegan and applied my own tweaks. Viet vegan has many great recipes.

  • You can make this dish with a variety of vegetables. A common method is to use only some sliced green onions, but I like adding more veggies to make it healthier. Best served with or over rice.

    This is not one of my easier recipes. It takes a little bit of work. Will serve 4-5. Time should be around 35 minutes.

  • Bowls, a few. One small for the sauce. One medium for the curls.
  • Small whisk
  • Grater
  • Wok (can use skillets) with wok spatula
  • Something to pick up the fried curls… slotted spoon, tongs, something….
  • Wire rack
  • Rice cooker


  • Oil for frying (about 3/4-1 cup)
  • One bag of Butler Soy Curls
  • 2 tbsp mushroom powder or use a veggie broth
  • About 1/2-3/4 cup corn starch or tapioca starch
  • Rice of choice (I like short grain white)
  • Salt and pepper as needed

For the Sauce:

  • 1/2 cup soy sauce
  • 4 tbsp brown sugar
  • 1/2 cup water
  • 4 tbsp cornstarch
  • 2 tsp chili flakes (add more if you like heat)
  • 1 tbsp sesame oil (optional)
  • 1 inches of ginger finely minced or grated
  • 4-5 cloves garlic, finely minced


  • Bunch of green onions, white parts cut into 1″ long pieces. Green parts sliced thinly.
  • 2 Heads of broccoli florets, cut into smaller pieces
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • carrots, sliced
  • sesame seeds (toasted or not)

You can make this entire dish in one wok, or use separate pots/skillets. I like deep frying in the wok as it reduces splatter because of the deeper sides.

If you are making rice, well… this would be the time to get rice in the rice cooker. And if you do not own a rice cooker… get one. It is a game changer.

In a medium bowl, add in the bag of soy curls. Cover with warm to almost hot water, the mushroom or veggie broth seasoning. If you use too hot of water, it will make it hard to squeeze out the liquid later. Push curls down into the water. You do not want a bowl of water with the curls floating in them, but you also do not want curls drying out. Let the curls soak like this for 10-15 minutes.

Take the curls over to a sink and in a separate bowl or a ziploc bag, grab a handful of curls and squeeze out the water using your hands. Transfer the squeezed curls to the new bowl or bag. When all the curls are in the new container, add about 3/4 cup of cornstarch. Add in a dash of salt. Either mix in the bowl, or shake in a closed ziploc bag, until all curls are coated.

In a small bowl or container, whisk all the sauce ingredients except the water and corn starch. In another container, whisk the corn starch and water and then add that to the sauce.

Fill a small skillet (or wok) with an inch of oil. Using high heat, you want the oil to be pretty hot. Set a flat surface with a wire grid over it to set the cooked curls on. You can use a paper towel on a plate method, but a wire grid will keep the curls crispier. Do smaller amounts of the curls in the oil until golden. Do not overcrowd the cooking process as it will cool down the oil and cause a more greasy result. When all are cooked, set aside. Try one.. it is like eating popcorn chicken! I use about 4-5 batches of cooking for one bag of soy curls.

In the wok or larger skillet, using a bit of the leftover oil (pour off excess!), add in veggies. If you are using harder veggies like carrots, add them first. I like to use the white parts of the green onions, cut into 1″ long pieces and add them to the veggie mix. Cook the veggies to get them somewhat soft, but not too much.

Now add the sauce to the veggies under medium hear, stir as the sauce thickens.

Right before serving, add back to the wok the soy curls and toss to coat. Serve over or with rice. Garnish with sesame seeds and sliced green onions.

Note: You can make the dish and serve the veggies like the broccoli on the side instead.