u/Jim_Davis

I've been trying to replace meat in my vegetable stir-frys with soy curls. Compared to meat, soy curls seem to need more oil and sauces/seasoning to taste good.

The sauce issue is especially frustrating. With chicken, sauces and seasonings mostly coat the surface, but soy curls seem to absorb everything like a sponge. The resulting dish tastes blander. They also tend to stick to the pan when I use a similar amount of oil. My pan is properly heated (I check using the Leidenfrost effect), so I don't think it's a heat issue.

I don't want to increase my oil and sodium intake just to compensate, so I'm wondering if I'm approaching this incorrectly.

Are others experiencing this as well, or is this just a skill issue on my part?

Steps:

1. Rehydrate
2. Squeeze out liquid (water gets reused for cooking rice)
3. Stir-fry and remove from pan
4. Stir-fry vegetables
5. Return to pan
6. Add sauces