Sweet Soy Jerky

Even if you don’t have a food dehydrator you can make this soy jerky at home. It’s sweet and salty with a hint of sesame. It’s such a great snack! These sweet and salty, chewy nuggets of deliciousness are irresistible and packed with protein! ! cup has about 10 grams of protein and 3 grams of dietary fiber.

These are great to take with you when you are camping, hiking or just spending a day at a park or the beach. There are so many flavors you can make with these soy curl jerkies! This one is a fan favorite but in future blog posts I’ll do other flavors. I think jerky is a good addition to charcuterie boards. I would cut them into more bite sized pieces if I were to put them out to be enjoyed with various fruits, nuts and cheeses. If your snacking on them alone the full sized soy curl pieces are fine.

If you get asked that ages old question, “where do you get your protein?”, you can add soy jerky to the lists of your protein options.

for this recipe you will need the following ingredients:

• 1 package of dehydrated soy curls [I used Butler brand soy curls]

• 1 bottle of Korean style barbecue sauce

• 1/4 Cup of tamari or soy sauce

• 1 teaspoon of sambal oelek

• 2 teaspoons of vinegar

• 2 teaspoons of sesame oil

• 1 teaspoon of ginger [I used the paste that comes in a squeeze tube]

• sesame seeds for garnish

Start by rehydrating the soy curls in a large bowl with hot water. This takes about 10 minutes. while you are waiting you can mix up the sauce.

in a medium size bowl mix together all of the ingredients except the soy curls and sesame seeds. Use a whisk to get it completely combined.

Once the soy curls are rehydrated, drain them and squeeze out as much of the excess water as you can.

toss the soy curls in the sauce until evenly coated.

Place the soy curls on a baking sheet lined with parchment paper or a silicone sheet.

Bake at 250 degrees Fahrenheit for at least an hour, stirring them up about every fifteen minutes. [Full disclosure, it took more like 2 hours in my oven because it desperately needs calibration] You will know they are done when they are no longer moist and squishy and are instead dense and chewy.

Garnish them with sesame seeds if you wish and let them sit out to cool completely before storing them.

I prefer to store them in an air tight container on the counter. I’m not really sure of the shelf life because this jerky never stays around very long at my house. It’s always eaten within 24 hours.