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Overhead shot of vegan ginger beef served on vegetables and rice.

Spicy Vegan Ginger Chicken with Yum Yum Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Author: Tracy Halasz

Ingredients

Soy Curls and Rice

  • 5 oz soy curls, dry measure
  • 2 tbsp oil
  • 1 ½ cups basmati rice

Spicy Ginger Sauce

  • 2 tbsp gochujang paste
  • 2 tbsp tahini
  • ¼ cup low sodium soy sauce, tamari
  • 2 tbsp brown sugar or maple syrup
  • 1 tbsp hoisin
  • 1 tbsp rice wine vinegar
  • 2-4 cloves garlic, minced
  • 1-2" piece ginger, grated (to taste) ~ 2 tbsp
  • ½ cup hot water

Bowl Ingredients

  • 2 cups fresh corn or frozen nibblets
  • 1 cup broccoli, chopped
  • 2 cups cabbage, shredded or use bag of slaw
  • ½ red pepper sliced thin (optional)
  • 4 green onions, sliced
  • cilantro, chopped
  • sesame seeds, toasted
  • hot pepper flakes (optional)
  • lime (optional)

Yum Yum Sauce

  • ½ cup Vegenaise
  • 2 tbsp sriracha sauce (or sambal)
  • 1-2 tsp maple syrup (to taste)
  • 1 tbsp soy sauce

Instructions

Soy Curls and Rice

  • Preheat oven to 400º F. Prepare a baking sheet with parchment paper and drizzle 1 tbsp of oil.
  • Measure out 5 oz of dry soy curls (about 3 cups), place them in a bowl and cover with warm water/broth. Let them rehydrate for around 6 minutes.
  • While the soy curls are soaking, start the rice. Cook 1 ½ - 2 cups of basmati rice following the package directions. I like to use my Instant Pot because it's fuss free.
  • Drain and gently squeeze the soy curls to remove excess water. Place on prepared, oiled, baking sheet drizzle 1 tbsp of oil over soy curls then toss to incorporate.
  • Oven Method: Arrange in a single layer and place in the oven for 10 minutes. Stir the soy curls then return to the oven for an additional 10 - 12 minutes until crispy on the outside but still tender on the inside. Remove from the oven and set aside.
  • Air Fryer Method: working in small batches, cook at 380º F for 5 minutes, shake the basket and cook for another 2-3 minutes. Set aside. Continue until all soy curls are cooked.

Bowl Ingredients

  • Chop and prepare all vegetables, herbs, and toppings.
  • Place 1 tbsp of oil* in a large skillet or wok-style pan. Add the hard vegetables first (cabbage and broccoli). Let them cook over high heat for 3 - 5 minutes. Add the softer vegetables (corn and red peppers) and cook for another 3 or 4 minutes until tender crisp.
    *If oil-free cooking, add the vegetables and then a splash of water or broth as needed to prevent sticking.
  • Add a pinch of salt and coarse black pepper. Remove from heat and place in a bowl. Wipe the pan out.

Spicy Ginger Sauce

  • Add all ingredients to a bowl and whisk until smooth. Taste and adjust for personal preference - spicier, sweeter, etc.

Yum Yum Sauce

  • Whisk all ingredients together in a small bowl.

Putting it All Together

  • Heat the pan again over medium-high heat. Add 1 - 1 ½ tbsp oil and ½ tsp sesame oil till shimmering. Add the crispy baked soy curls.
  • Pour in half the Spicy Ginger Sauce and stir to incorporate. Let the sauce start to bubble, adding more sauce until desired sauciness.
  • Warm any leftover sauce in microwave or saucepan to drizzle over top.
  • To each bowl add a layer of fluffy rice, a scoop of tender-crisp vegetables, and a big pile of ginger chicken.
  • Finish the bowls with a drizzle of yum yum sauce, chopped cilantro, green onion slices, a sprinkle of toasted sesame seeds and a squeeze of lime.

Notes

Soy Curls - I use Butler Brand soy curls and order them online (affiliate link) in USA. In Canada, try Vegan Supply online.
Soy Curls - for the cooking method, both the oven and the air fryer produced great results. I prefer the oven method for one reason - only one batch, so it frees up time for prepping vegetables and making sauces.
Make Ahead Sauce - both sauces can be made ahead of time and stored in the fridge for a day or two. If you have leftovers, they are both delicious in a tofu rice bowl.
Leftovers - any leftovers can be stored in the fridge in a lidded container and eaten the next day. Still delicious the day after, it won't be as crisp tho!
Additionally, you can serve any leftover ginger 'chicken' in a baked potato topped with sloppy slaw and sliced green onions.