Mongolian Soy Curls

Ingredients 

• 4 cups dried soy curls
• 2 bunches scallions 
• 2 tbsp vegetable oil
• ½ cup tamari or soy sauce
• ⅔ cup water
• 1 tsp better than vegetable bouillon
• 2 tbsp garlic minced
• 1 tsp ginger paste
• 2 tbsp maple syrup
• 2 tbsp sambal olek 
• 2 tbsp cornstarch mixed with 2 tbsp room temp or cold water

Directions

1. Soak the soy curls until they are soft then drain (30 minutes to an hour).

2. Wash and cut the scallions into 2 inch chunks. 

3. Heat oil in a pan and saute the scallions till they soften. 

4. Add the soy curls and continue to saute till everything is hot.

5. In another pan mix the soy sauce, water, vegetable bouillon, garlic, ginger, maple syrup, and sambal olek. Heat till it boils.

6. Make a slurry with the cornstarch and water and slowly whisk into the boiling pan.

7. Reduce the heat and stir until it thickens. 

8. Add the sauce to the soy curls and stir. 

9. Serve immediately with rice.

Notes

You might need a little more vegetable broth if the sauce gets too thick.