Satay Soy Curls with Peanut Sauce
By the Gracious Vegan
These satay soy curls are a flavorful plant-based twist on a classic Thai-inspired dish. Coated with a rich, savory, whole-foods peanut sauce featuring coconut, lime, and Thai curry flavors, the healthy soy curls are then roasted on bamboo skewers. The same vegan peanut sauce serves as a dipping sauce. Satisfying, and packed with wholesome ingredients, this recipe is a must-try for any plant-based enthusiast.
Makes 4 servings (3 skewers each)
Soak wooden skewers. Soak wooden skewers in water for at least 30 minutes.
12 bamboo skewers
Preheat the oven to 400°F. Line a sheet pan with parchment paper or a silicone mat. (See below for air-fryer directions.)
Reconstitute the soy curls. Add the dried soy curls to a medium bowl and cover with the broth and soy sauce. Let soak for at least 10 minutes until the soy curls have softened. Once softened, drain the broth and squeeze the soy curls to get out the excess liquid. Put the soy curls in a medium bowl.
36 long soy curls (at least 1.5”), about 2 cups (2-3 ounces), or smaller pieces to equal 3 ounces (about 1¾ cups)
2½ cups warm vegetable broth
2 tablespoons soy sauce, tamari, Bragg’s liquid aminos, or coconut aminos (optional)
While the soy curls soak, make the satay sauce. Blend the following ingredients together in a blender until smooth.
½ cup water or broth
⅓ cup natural peanut butter
2 tablespoons unsweetened shredded coconut
4 teaspoons date syrup or maple syrup
2-3 teaspoons curry paste (red, yellow, or Massaman curry paste) (or more to taste)
2 teaspoons soy sauce or tamari (low-sodium preferred)
2 teaspoons lime juice
2 teaspoons tahini
Coat the soy curls, skewer them, and roast. Add about 3 tablespoons of the sauce to the soy curls and fold the sauce into the soy curls, coating everything evenly. (Add a bit more if needed.) Then zig-zag each soy curl onto a skewer, using 3 soy curls for each skewer (or more, if you had to use small soy curl pieces). Lay the skewers on the parchment paper or silicone mat in a single layer.
Roast the soy curls for 12 minutes. Then flip the curls over and roast for 9 minutes more until dark golden with crispy edges, but not too dark and tough.
The soy curls are ready to serve immediately with the dipping sauce. They are best when eaten immediately, but they will last in the refrigerator for about a week. They can be frozen but will not have the same texture. The sauce can be frozen and can be used for Buddha bowls, pasta, salads, and anything else you can think of.
Air-fryer Directions
(This does not work well with bucket-shaped air-fryers.) Lay the skewers in the air-fryer on air-fryer-type parchment paper in a single layer and air-fry at 400°F for 6 minutes, turning the skewers over halfway through. Add more minutes until they are dark with some crispy edges.