Indo-Chinese Vegan Chilli Chicken Soycurls is an easy, flavorful weeknight dinner. Chewy, marinated soy curls tossed in a bright ginger-garlic-green chili sauce make a perfect plant-based takeout substitute. This recipe uses a simple homemade green chili paste and can be made gluten-free with tamari. Nut-free option as written.
This is a lighter, spicier take on classic Indo-Chinese dishes: soy curls are marinated and baked until crisp, then coated in a sticky, savory sauce brightened with fresh green chilies and vinegar. Soy curls are widely available in the US; if you can’t find them in your area, see the Notes section below for reliable alternatives like tofu, seitan, or cauliflower.
What is Indo-Chinese Cuisine?
Indo-Chinese cuisine blends Chinese cooking techniques with Indian flavors and ingredients. Dishes often feature generous amounts of ginger, garlic, and fresh green chilies, and they tend to be more savory and spicier than Westernized Asian sauces. Vinegar and chiles are common, producing the tangy, slightly sweet stir-fry sauces that define this fusion style.
The sauce here builds on garlic, ginger, and green chilies, with soy sauce (or tamari for gluten-free), ketchup, and sambal for depth and heat. A cornstarch slurry creates a glossy, clingy sauce that coats the baked soy curls beautifully. Serve with plain steamed rice, fried rice, or alongside other Indo-Chinese dishes for a complete meal.
Ingredients
- 4 ounces dried soy curls, rehydrated (or a substitute—see Notes)
- 2 cups warm broth or water for rehydrating
- 2 teaspoons soy sauce (plus more in the sauce)
- 1/2 teaspoon black pepper
- 1 teaspoon oil for marinating
- 2.5 tablespoons cornstarch for coating
- 2 teaspoons oil for the sauce
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 green chilies (serrano or Indian chilies for heat; use milder chilies to reduce heat)
- 2 teaspoons white vinegar (mixed with chilies)
- 2 tablespoons chopped cilantro stems (reserve leaves for garnish)
- 1/2 cup chopped onion
- 1 green bell pepper, chopped into 3/4-inch pieces or sliced
- 2 tablespoons white parts of green onion (reserve greens to garnish)
- 1/4 teaspoon salt
- 1/4 cup soy sauce or tamari (for gluten-free)
- 1/8 teaspoon white pepper
- 1 tablespoon sambal oelek or red Asian chili sauce
- 1.5 tablespoons ketchup
- 1 teaspoon sugar or maple syrup
- 1/2 teaspoon cayenne (use 1/4 teaspoon for milder heat)
- 1 tablespoon cornstarch mixed in 1/2 cup water to make a slurry (use 1 cup water for a saucier result)
- Green onion and cilantro leaves for garnish
How to Make Indo-Chinese Vegan Chilli Chicken Stir-Fry
Rehydrate and prep the soy curls: Soak the dried soy curls in 2 cups of warm broth or water for about 10 minutes, or until fully hydrated. Drain and press gently to remove a little excess liquid.
Place the soaked soy curls in a bowl and toss with 2 teaspoons soy sauce, black pepper, and 1 teaspoon oil. Sprinkle with 2.5 tablespoons cornstarch and toss until evenly coated.
Bake: Spread the coated soy curls on a parchment-lined baking sheet and bake at 400°F (205°C) for 15–20 minutes, or until they are crisp and lightly browned.
Make the sauce: Heat 2 teaspoons oil in a skillet over medium heat. Add garlic and ginger and cook until edges of the garlic begin to turn golden. Meanwhile, mince the green chilies and mix them with the vinegar, or blend into a smooth paste.
Add the green chili-vinegar mixture to the skillet, stir briefly, then add onion, bell pepper, the white parts of green onion, cilantro stems, and salt. Increase heat to medium-high and cook 3–4 minutes until the vegetables are slightly softened.
Stir in the 1/4 cup soy sauce (or tamari), ketchup, sambal oelek, white pepper, sugar or maple syrup, and cayenne. Mix well. Add the cornstarch slurry (1 tablespoon cornstarch mixed with 1/2 cup water) and stir until the sauce begins to thicken.
Once the sauce is glossy and thickened, add the baked soy curls and toss to coat evenly. Turn off the heat promptly to avoid overcooking the soy curls.
Garnish with reserved green onion greens and cilantro leaves. Serve immediately over steamed rice for the best texture; if reheating later, add a splash of broth to refresh the sauce.
Tips & Substitutions
- Tofu substitute: Press 10 ounces of tofu for 15 minutes, cube, toss with soy sauce and black pepper, coat with cornstarch, and bake until crisp. Finish in the sauce as described.
- Other protein subs: Use 6–7 ounces seitan or store-bought vegan chicken alternatives, or swap in cauliflower florets for a vegetable-forward option.
- Adjust chili types and quantities to control heat—mix milder and hotter chilies if you prefer moderate spice.
- Soy curls vary in how much liquid they absorb. If they soak up too much of the sauce, add a little extra broth to rehydrate and distribute flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.
How to Serve
Serve chili chicken soy curls with steamed white or brown rice, Indo-Chinese fried rice, or alongside other dishes for a shared meal. Garnish liberally with fresh cilantro and sliced green onions for the best aroma and presentation.
