Step 1

Cover 2 cups (dry) soy curls with 3 cups vegetable broth. Add in poultry seasoning.

Step 2

Let soak for 15 minutes and drain. Set aside.

Step 3

While soy curls are soaking combine all dry ingredients into a shallow dish or pie pan: flour, salt, garlic powder, onion powder, chili powder, baking soda, cornstarch, and black pepper.

Step 4

Drain one can of garbanzo (chickpea) beans. Save the liquid and put into a separate shallow dish.

Step 5

Working with a few pieces of soy curls at a time, dip into the aquafaba first and then into the flour mixture. Coat well. Set aside for pan-frying or air-frying.

Step 6

If pan-frying - line the bottom of a non-stick pan with oil of choice. I prefer avocado oil. Put up to 1/3 of the coated soy curls into the pan at once. Fry for about 2 minutes, turn and continue frying for another 1 minutes or until well browned. With a slotted spoon remove from the pan and put onto a paper towel-lined plate or baking sheet. Change out the oil if it starts to look gunky. Continue with the rest of the soy curls until finished.

Step 7

If air-frying - Each air fryer is different. In my Cuisinart air frying, I cook at 350° for 8 minutes. You can start with that but do check every few minutes until you know how they will cook in your air fryer. Also, depending on the size of your air fryer, you might need to cook in batches.

Step 8

While the soy curls are soaking you can prepare the ingredients for the orange sauce.

Step 9

Whisk together orange juice concentrate, rice vinegar, soy sauce, agave, sesame oil, garlic powder, ginger powder, red pepper flakes, salt, pepper, and cornstarch. Save the zest to throw-in at the last minute.

Step 10

In a medium saucepan stir and cook over medium heat until bubbly and thickened. Add in orange zest.

Step 11

Toss together with cooked soy curls. Top with sliced green onion. Serve over a bed of rice of choice. See link for vegan Fried Rice in Notes.