SPICY CHILLI SOYA CHUNKS RECIPE (SUPER QUICK & EASY) | SOYABEAN DRY RECIPE

soya chunks

🥗Healthier: quinoa

💰Cheaper: textured vegetable protein

Quinoa is a protein-rich alternative, while TVP is often less expensive.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium, while tamari is a gluten-free alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil has healthier fats, while canola oil is often cheaper.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and more affordable.

Bring a pot of water to a rolling boil and add about 1 teaspoon of salt.

Add the soya chunks to the boiling water and let them cook for 5 minutes.

After 5 minutes, remove from heat and let the soya chunks sit in the hot water until comfortable to handle.

Drain the water from the soya chunks. If they are still hot, run them under cold tap water and squeeze out excess water.

In a bowl, mix ½ cup of water with cornflour until dissolved.

Add regular soy sauce, dark soy sauce, tomato ketchup, chili sauce, and sugar to the bowl and mix well to prepare the sauce.

Optional: Add a dry red chili to the sauce, discarding the seeds if desired.

Prepare all ingredients in advance as stir-frying goes quickly.

Heat oil in a pan over high heat until hot, then add chopped onions and stir for a second.

Add chopped ginger and garlic, ensuring they are not chopped too fine to prevent burning.

Add the dry red chili, then the green capsicum, and season with a little salt and crushed black pepper.

Add the soya chunks to the pan, spreading them out to ensure they get heat from the pan. Leave for 1 minute without stirring.

After a minute, stir the soya chunks and check for a little dark brown color along the edges for added flavor.

Add the green onions (or coriander leaves if using) to the pan.

Stir the sauce mixture again before adding it to the pan, as the cornflour tends to settle.

Allow the sauce to come to a boil, ensuring the vegetables do not turn mushy.

Stir until everything is well coated with the sauce and serve hot with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens