Step 1

Soak the Soy Curls: Bring the water to a boil on the stovetop or using an electric kettle. Add the soy curls and the concentrated chicken bouillon to the bowl. Pour the boiling water over the soy curls and mix until the bouillon has dissolved to form a broth. Cover the bowl and let sit for 5 minutes; the soy curls will 1.5x size in volume.

Step 2

Drain: Drain the soy curls well and discard any extra broth. I like to pour the soy curls in a round sieve, then use a clean bowl to really press the extra liquid out of them. Return the soy curls to the large bowl and add the garlic powder, salt, and any additional seasonings or flavor variations as desired. Mix well.

Step 3

Sauté: Warm the oil in a large sauté pan over medium-high heat. Add the soy curls and toss well to evenly coat in oil, then spread them out across the base of the pan. Leave the soy curls alone for 3 to 5 minutes, or until they are slightly golden brown on the bottom. Do your best to flip the soy curls and sauté for an additional 2 to 3 minutes, until golden on both sides.

Step 4

Serve & Store: Remove the soy curls from the heat and season with additional salt or spices to taste, as necessary. Serve warm over grain bowls or soups, or as desired. Store any leftovers in the refrigerator in a sealed container for up to 5 days.