2 cups of soy curls
½ medium onion, thinly sliced

Marinade
¼ cup low-sodium soy sauce (use tamari to make gluten-free)
3 tablespoons of maple syrup
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon ground ginger
½ tsp black pepper
1 teaspoon corn starch
2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

2 cup s of soy curls 3 tablespoons of maple syrup 1 tablespoon rice vinegar 3 cloves garlic, minced 1 teaspoon red pepper flakes 1 teaspoon ground ginger 1 teaspoon corn starch 2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Place the soy curls in warm water and let them soak for 5-7 minutes.

Set aside and preheat a large nonstick skillet over medium-high heat.

While the soy curls soak and the pan heats up whisk all of the marinade ingredients together in a small bowl and set aside.

Once the soy curls are done soaking, drain, and set aside. You could also lightly squeeze them to remove extra moisture if you wish.

Sauté the onions until they are soft and lightly caramelized. Use 1-2 tablespoons of water or low-sodium vegetable broth to prevent sticking if needed. Add the soy curls to the skillet, lightly toss with the onions, and cook for another 2-3 minutes. Pour the marinade over the soy curls, stir until everything is evenly coated, and the sauce begins to thicken.

Lower the heat, add the Kitchen Bouquet if using, stir and coat evenly, and cook for 2-3 more minutes stirring occasionally.

Serve over cooked rice and garnish with chopped green onions and sesame seeds.