Char Siu Soy Curls

Ingredients

• 60 g (1½ cups)dried soy curls or pea protein curls
• 30 ml (2 tbsp)oil or annatto oil
• 1shallot, minced
• 1 clovegarlic, minced
• 30 ml (2 tbsp)hoisin sauce
• 30 ml (2 tbsp)light soy sauce
• 18 g (1½ tbsp)coconut sugar
• 10 ml (2 tsp)sriracha or sweet chilli sauce
• 0.6 ml (⅛ tsp)five-spice powder
• 120 ml (½ cup)water
• 8 g (1 tbsp), mixed with 15 ml (1 tbsp) watercornflour

Instructions

1. 1

   Rehydrate the curls

   Soak the soy curls in warm water for 15–30 minutes, until tender and fully rehydrated. Drain and squeeze out excess water, then rinse and squeeze them again.

2. 2

   Cook the aromatics

   Warm the oil in a non-stick frying pan over medium heat. When hot, add the shallot and garlic and sauté for 2–3 minutes, until fragrant.

3. 3

   Fry and mix

   Add the soy curls and sauté for a further 2–3 minutes. Meanwhile, whisk together the hoisin sauce, light soy sauce, coconut sugar, sriracha and five-spice powder.

4. 4

   Simmer the sauce

   Pour the sauce into the pan and stir to coat the curls. Add the water, bring to a simmer and cook for 3–5 minutes.

5. 5

   Thicken and serve

   Stir in the dissolved cornflour and cook for another 1–2 minutes, until the sauce has thickened. Serve hot over white rice or with noodles.

6. 6

   Chill leftovers

   Store any leftover soy curls in the refrigerator for up to 3 days.

What are char siu soy curls?

Char siu is a Cantonese-style barbecue flavour traditionally associated with roast pork. This plant-based version uses rehydrated soy curls and a sweet-savoury sauce to evoke those flavours without being a traditional roast.

Hoisin, soy sauce, garlic and five-spice build a rounded savoury base, while coconut sugar adds sweetness and sriracha brings a little heat. The cornflour slurry gives the sauce a glossy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 8g protein, 24g carbs, 17g fat.

The soy curls provide most of the protein and some carbohydrate, while the coconut sugar and sauces contribute carbohydrate. Oil supplies most of the fat; serve the dish with rice or noodles and vegetables for a more rounded plate.

Getting the soy curls ready

Rehydration: soak the curls until soft all the way through, then squeeze them well. Removing excess water helps them take on the sauce rather than diluting it.

Alternatives: pea protein curls can be prepared in the same way. Follow the soaking time on their packaging if it differs from the time given here.

Building the flavour

Aromatics: give the minced shallot and garlic 2–3 minutes in the hot oil, just until fragrant. Keep the heat moderate so they soften without burning.

Sauce: whisk the hoisin, soy, sugar, sriracha and five-spice together before adding them to the pan. This helps distribute the seasoning evenly through the curls.

Getting a thick, glossy sauce

Simmer: let the sauce and water bubble gently for 3–5 minutes so the curls are coated and warmed through. A hard boil is not needed.

Cornflour: stir the slurry once more before pouring it in, as the starch can settle. Cook for 1–2 minutes, until the sauce thickens around the curls.

Timing and doneness

The recipe takes about 30 minutes overall, including a 15–30 minute soak. Have the sauce ingredients mixed while the curls soak to keep the cooking stage moving.

The curls should be tender after soaking, and the finished sauce should cling to them rather than pool thinly in the pan. If it thickens before serving, stir in a small splash of water.

What to serve alongside

Rice: serve the hot curls over white rice to catch the sweet-savoury sauce. Plain rice keeps the focus on the bold seasoning.

Noodles: use your favourite noodles instead, or add a simple side of steamed vegetables for freshness and crunch.

Recipe notes & tips

• Squeeze the rehydrated curls thoroughly so they do not water down the sauce.
• Mix the cornflour with cold water until smooth before adding it to the pan.
• Taste the sauce before serving; add more sriracha if you prefer extra heat.
• Keep the pan over medium heat while cooking the shallot and garlic to prevent them catching.
• Serve as soon as the sauce has thickened for the best coating.

Variations

• Use annatto oil: swap it for the oil listed for a different colour and flavour.
• Choose a milder chilli: use sweet chilli sauce instead of sriracha.
• Add vegetables: serve with steamed vegetables on the side.
• Change the base: serve the curls over noodles instead of white rice.
• Try pea protein curls: use them in place of soy curls and rehydrate until tender.

Common mistakes to avoid

• Under-soaking the curls: give them 15–30 minutes in warm water, until fully tender.
• Leaving excess water in: drain, squeeze, rinse and squeeze again before cooking.
• Burning the aromatics: sauté the shallot and garlic over medium heat for just 2–3 minutes.
• Adding dry cornflour: dissolve it in 15 ml water first to avoid lumps.
• Over-thickening the sauce: stop cooking once it coats the curls after 1–2 minutes with the slurry.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan until hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions