Soy Curls (veggie, sauce, garlic, cheese)

[VivienL]

How do you get the moisture out of soy curls after reconstituting them? I squeeze them until no more water comes out, but they still cook limp and the texture is kind of mushy. I fry them in olive oil in the hope of getting them crispy, but only burnt bits seem to get crispy. Any suggestions?

[elnina]

Place a cheese cloth over a mesh strainer and secure over a bowl. Try to strain them that way. After no water drips, close the cheese cloth (with the strained soy curls inside), place it on a plate and put something heavy on the top. A saucer with water for example.
The pressure on the curls will extract additional moisture .
I do that with homemade cheese.
When it's done, l can slice it.

[Bellacatahoula]

I use my tofu press to get quite a bit of the excess broth or water out. But really to get them crisp you must dry sauté them in a pan to get even more moisture out. Only then will you have a chance at crispness. Oven roasting them works too.

[VivienL]

Bellacatahoula, how long should I roast them and at what temp?

[Bellacatahoula]

Originally Posted by VivienL

Bellacatahoula, how long should I roast them and at what temp?

I would suggest you try dry sautéing them first, as it's more hands on and you'll see when they have dried up enough to get them a bit crispy. I soak mine in hot veggie broth for 15 - 20 minutes. Then get as much liquid out as you can. Next get a large pan hot, med.hi, no oil, and toss in your curls, don't crowd them. Let them sit for 3 to 5 minutes, then flip over and cook 3 minutes or so and check the texture. If they are dry, place in a dish or bowl, add some oil into pan and when it's hot add your curls and saute to the doneness of your liking. Add garlic, onion, fresh herbs or spices while sautéing too. Also, try to keep the curls similar in size after soaking, I know it's hard but cut or split the large pieces anyway. Once you get this method down, try dry roasting the curls after soaking and draining. 350F oven for 5 -10 minutes then check. You want the same texture/moisture level as when dry sautéing. Finish in a pan using oil of your choice.
Hope this helps!

[VivienL]

Thank you so much! I tried it tonight and it worked! I see what you mean about watching them. Some of the smaller pieces got a bit too dried out and were a little tough. But the rest were perfect and your advice was very helpful. Thanks again!

[Bellacatahoula]

Originally Posted by VivienL

Thank you so much! I tried it tonight and it worked! I see what you mean about watching them. Some of the smaller pieces got a bit too dried out and were a little tough. But the rest were perfect and your advice was very helpful. Thanks again!

You are most welcome!