Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
I put up rice in the rice cooker while I prepared the curls. I also take a head of romaine lettuce (but any lettuce will work) and cut it into big pieces to use as a wrapper. The Korean pastes are available at Korean and Asian markets. You can choose between Kochujang (fermented hot pepper paste) and Samjang (hot pepper paste with garlic, sesame oil and ginger). I put the sauces in small dishes for everyone to use at the table.
- 2 tablespoons GF soy sauce
- 1–1/2 cups water
- 4 cloves garlic, minced
- 1 tbsp agave nectar
- 1 teaspoon toasted sesame oil
- 5 scallions, thinly sliced
- 2 heaping cups (4 oz) Soy Curls
- Olive oil, for cooking Soy Curls
- Cooked rice
- Lettuce wrappers
- Korean pastes
- In a bowl, combine soy sauce and boiling water. Add Soy Curls and let sit 10 minutes to completely re-hydrate. When Soy Curls are soft, drain well, pressing out any extra liquid. Place drained Soy Curls in a bowl, and stir in garlic, agave nectar and sesame oil, mixing well.
- Heat a large cast iron skillet over high heat. Add 1 teaspoon oil and tilt pan so that bottom has a thin covering of oil. Drain soy curls and add to skillet, turning as necessary so that they become seared and browned (you may need to reduce heat slightly if the Curls start to burn). Add the scallions for the last couple minutes of cooking. You can do this in 2 batches if your skillet isn’t large enough. You don’t want to over-crowd your pan.
- Place seared Soy Curls on a platter and serve with cooked rice, lettuce wrappers and Korean Red Pepper Sauce. To assemble, take a piece of lettuce and smear with a little paste of choice. Top with a few pieces of seared Curls. Place a small scoop of rice over Curls, hold together taco style and enjoy!