Smoky Soy Curl Jerky

🥘 Ingredients

• water 1 ¼ cup
• Better Than Bouillon No Chicken Base or vegetable bouillon 1 tbsp
• soy curls 6 oz
• soy sauce or tamari 3 tbsp
• extra virgin olive oil or neutral-flavored oil 2 tbsp
• rice vinegar or apple cider vinegar 1 ½ tbsp
• pure maple syrup 1 ½ tbsp
• liquid smoke 2 ½ tsp
• toasted sesame oil 2 ½ tsp
• smoked paprika ¾ tsp
• onion powder ½ tsp
• cayenne pepper ¼ tsp
• kosher salt or pinch of smoked flaky sea salt 1 tsp

1. 1

   Gather: water , Better Than Bouillon No Chicken Base or vegetable bouillon , soy curls . For the smoky marinade: soy sauce or tamari , extra virgin olive oil or neutral-flavored oil , rice vinegar or apple cider vinegar , pure maple syrup , liquid smoke , toasted sesame oil , smoked paprika , onion powder , cayenne pepper , kosher salt or pinch of smoked flaky sea salt .
2. 2

   Heat the water and Better Than Bouillon in a medium saucepan until barely simmering, whisking to dissolve the bouillon. Or, heat in the microwave until very warm.
3. 3

   Soak the soy curls. If there are a lot of dusty soy curl crumbs, strain those in a fine mesh sieve, then discard. Add the soy curls to the hot broth and push down to submerge. Remove the pan from the burner. Soak for 10 minutes . Drain the soy curls and spread them out on a large plate to cool off for a few minutes.
4. 4

   While the soy curls soak, whisk together the Smoky Marinade ingredients in a small bowl.
5. 5

   Squeeze out the liquid. Once the soy curls are no longer super hot, take one handful and cup them between both hands. Positioned over the sink or a bowl, give one firm and long squeeze until the broth goes from a steady stream to droplets. Repeat until no more water can be squeezed out—this ensures the soy curls don’t require extended time in the oven. Set aside on a cutting board and repeat.
6. 6

   Arrange a rack in the middle of the oven. Preheat to 250ºF / 120ºC. Line a sheet pan with parchment paper.
7. 7

   Slice the extra large soy curls. Slice only the thicker soy curl pieces lengthwise so they’re timer inch (6 mm) wide (or just roughly chop them)—this helps the soy curls crisp up more.
8. 8

   Add the rehydrated soy curls to a large bowl. Re-whisk the marinade, then pour over the soy curls and toss gently with a silicone spatula until the marinade is fully absorbed. Transfer to the prepared pan and spread out in an even layer as much as possible.
9. 9

   Bake for 40 minutes , stir, then return to the oven for another 35 minutes. To test doneness, tear a larger piece of jerky, and squeeze, it should be dry. If needed, bake for an additional 10 to 15 minutes.
10. 10

    Cool for 10 minutes to allow flavors to develop. Sprinkle with a pinch of salt as desired, then use the parchment paper to funnel the jerky into a jar or container. Seal, label, and store in the fridge for up to 1 week.