Soy curls are a great substitute for chicken in this plant-based recipe. They’re chewy, roasted on the outside, soft on the inside, and they soak up the wonderful flavors of the marinade-sauce. Even without oil, the roasting method works perfectly and yields a lot of color to the soy curls and vegetables. My favorite part is the peanuts!

Makes 4 servings

Preheat the oven to 425°F with convection. Line a sheet pan with parchment paper or foil.

Reconstitute the soy curls. Add the dried soy curls to a medium bowl and cover with the broth. Let soak for about 10 minutes until the soy curls have softened. Once softened, drain the water and squeeze the soy curls to get out the excess water. Set aside.

• 1 rounded cup soy curls (dry) (about 2 ounces)

• 1 cup warm vegetable broth

Make the marinade-sauce. Separately, blend together the following ingredients in a blender until smooth.

• 4 garlic cloves, minced

• 1/2 cup soy sauce

• 1/4 cup water

• 2 Tablespoons sesame oil or Chinese roasted sesame paste

• 2 Tablespoons rice vinegar

• 2 Tablespoons maple syrup

• 1.5 Tablespoon peanut butter

• 2 teaspoons minced fresh ginger

• Large pinch of Chinese five spice powder

• Red pepper flakes, chili garlic sauce, sriracha or other chili (I use 3/4 teaspoon chili garlic sauce) (depending on how much spice you like)

Roast stage 1. Toss the soy curls in the sauce in a medium bowl. Use a slotted spoon to transfer the curls to the prepared sheet pan. Arrange in a single layer and roast for 8 minutes. 

While the soy curls are roasting, toss the red peppers and broccoli in the sauce in the same bowl. 

• 1 red bell pepper, cut into bite-size pieces

• 1 head broccoli, cut into florets (3-4 cups florets)

Roast stage 2. Take the soy curls out of the oven, flip them over, and then add the red pepper and broccoli by using a slotted spoon to lift them from the bowl. Preserve as much sauce as possible in the bowl. Spread the vegetables across the sheet pan around the soy curls. Roast another 10 minutes.

Roast stage 3. Remove the pan from the oven and scatter the peanuts and onions over the pan. Continue cooking until the soy curls are browned and the vegetables are tender, about 5 more minutes.

• 1/3 cup roasted peanuts, chopped or not

• 3 scallions, sliced thinly (green and white parts)

Finish the sauce and serve. Heat the sauce in the microwave or in a saucepan so it’s ready to serve. Remove the pan from the oven, sprinkle the cilantro on top, and serve with rice or quinoa and the sauce.

• 1 handful cilantro leaves, roughly chopped

• Brown rice or quinoa