Step 1

Preheat oven to 400º F. Prepare a baking sheet with parchment paper and drizzle 1 tbsp of oil.

Step 2

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.

Step 3

While the soy curls are soaking, start the rice. Cook 1 1/2 - 2 cups of basmati rice following the package directions. I like to use my Instant Pot because it's fuss free.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Chop and prepare all vegetables, herbs, and toppings.

Step 8

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.

Step 9

Add a pinch of salt and coarse black pepper. Remove from heat and place in a bowl. Wipe the pan out.

Step 10

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

Step 11

Whisk all ingredients together in a small bowl.

Step 12

Heat the pan again over medium-high heat. Add 1 - 1 1/2 tbsp oil and 1/2 tsp sesame oil till shimmering. Add the crispy baked soy curls.

Step 13

Pour in half the Spicy Ginger Sauce and stir to incorporate. Let the sauce start to bubble, adding more sauce until desired sauciness.

Step 14

Warm any leftover sauce in microwave or saucepan to drizzle over top.

Step 15

To each bowl add a layer of fluffy rice, a scoop of tender-crisp vegetables, and a big pile of ginger chicken.

Step 16

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.