I’m a newbie when it comes to cooking with soy curls, and it was love at first ravenous bite. But if soy curls cannot be found where you live, or if you prefer avoiding soy, try replacing them with 18 ounces (510 g) of prepared, plain seitan strips.
Feel free to play around with the amounts of gochujang paste and ketchup: for spicier results, increase the paste by the number of tablespoons desired, while simultaneously decreasing the amount of ketchup by the same number of tablespoons. Do the exact opposite for milder results. —CS
MAKES 8 SANDWICHES
8 oz (227 g) dry soy curls
¼ cup (60 ml) filtered water for sauce, plus more for soaking the curls, divided
½ cup (122 g) organic ketchup
¼ cup (80 g) Gochujang Paste
1 tbsp (20 g) agave nectar
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) tamari
1 tbsp (5 g) dried mushroom powder
1 bag Lapsang Souchong tea (1½ tsp [4.5 g])
½ tsp ground ginger
1 tbsp (15 ml) toasted sesame oil
Vegan mayo, for spreading on bread
16 slices vegan sourdough bread, toasted
Shredded carrots and green cabbage mix
Thinly sliced scallion (white and green parts)
Smoky Apple (or Pear) Pickles (optional)
Place the soy curls in a large bowl. Add enough filtered water to generously cover the curls and allow to rehydrate for 10 minutes. Drain well, gently squeezing out the extra moisture. Leave them in the colander to further release extra moisture while preparing the sauce.
In a medium bowl, whisk to combine the ketchup, gochujang paste, remaining ¼ cup (60 ml) water, agave, lime juice, tamari, mushroom powder, the contents of the tea bag and ground ginger. Set aside.
In a large wok, heat the sesame oil over medium-high heat. Add the rehydrated soy curls and cook until browned. Adjust the heat as needed and stir occasionally. This should take about 8 minutes. Once browned, lower the heat to medium and add the sauce. Simmer uncovered for 10 minutes, stirring occasionally. I like to prepare these ahead of time and reheat gently in a pan; I find the flavors are even greater.
Once you’re ready to make sandwiches, slather a fair amount of mayo on each slice of toasted bread. Top with a handful of cabbage mix, soy curls to taste, scallion and fruit pickles, if desired. Press down gently and serve immediately.