Now taking suggestions on what to do with soy curls
Finally sprung for the 12lb bag because we love these things. I usually make buffalo soy curls and throw them on a salad or mac and cheese, or make lemon "chicken" orzo with them, but I'm open to other suggestions from anyone else who likes them since I have enough for about the next decade.
I usually buy the smaller bags at Natural Grocers. They're just dehydrated soy beans that you rehydrate and cook. If you do try them, a lot of recipes will say soak and then drain, but I'd also really recommend squeezing the excess liquid out, too. If you don't, they can end up spongy. I use them in place of chicken a lot.
You can get them directly from the manufacturer at https://butlerfoods.com/ and likely get them much fresher than at a store. Good if you’re buying in bulk to freeze or vacuum seal.
Marinate them in soy sauce and sesame oil, or in ketjap manis, then shallow-fry them and plop them in a red wine sauce, and you have yourself a soy bourgignon.
Mix sunflower oil, garlic, coriander powder, and chillipepper finely in a blender, massage the soy curls in it, then roast them and have them on a sandwich with shredded cucumber and rocket.
Make a smashed cucumber salad with red bell peppers and soak these in the liquid you draw out with salt, then add those Lao Gan Ma chilli flakes in oil.
Buy a "mix for shoarma" spice mixture, add it to a paste or batter, and smother the curls in it. and have them on rice.
Fry mushrooms, chuck the soy curls in the fond, add a bit of MSG, and have it with noodles with peanut sauce.
I like to hydrate them then but them in my blender to turn them into mince then use them in a lot more things that are for that like nomeatballs and similar. I prefer my gondi (persian soup meatball) with soy curls over tvp, but I've had more tvp lately.