Soya chunks (available in every Indian store) are one of the many ways to provide protein in a vegetarian/vegan diet. There are many speculations on soya beans, but there is no denying the fact that it is power packed with proteins and essential nutrients. Soya chunks can have a strong flavor; but when cooked with the right spices can lead to mouthwatering results. This is an IndoChinese recipe incorporating soya and was an instant hit in our home 🙂
Soya Chunks – 1 cup
Corn Flour – 1 tbsp
Rice Flour – 1 tbsp
Chilli Powder – ½ tsp
Salt to taste
Oil – 1 tbsp
Ginger – 1” crushed
Garlic – 1 tbsp (chopped)
Onion – ½ cup (separate into petals and cut into big squares)
Green pepper/Capsicum – 1 (cut into cubes)
Red Chilli Paste – 1 tsp
Soya Sauce – 2 tsp
Chilli Sauce – ¼ tsp
Tomato Ketchup – 3 tbsp
Vinegar (Apple Cider) – 1/8 tsp
Water – ½ cup
Spring Onion Greens – 2 tbsp
Boil 3 cups of water; add the Soya Chunks and ½ tsp of salt. Boil for 2 minutes. Remove from heat and leave to rest for 30 minutes. Rinse them in water 3-4 time and squeeze the water away.
Add the Soya Chunks to a vessel, add the rest of the ingredients in Ingredients 1 (except oil), mix well and leave to rest for 10 minutes.
Heat 1 tbsp of Oil. Add the mixed Soya Chunks and cook in medium flame till it becomes light brown. Transfer to a vessel.
Heat 1 tbsp of Oil in the same pan. Add Ginger and Garlic. Stir for a minute in medium flame.
Add Capsicum and onion. Cook for a couple of minutes. Add Chilli Paste and Soya Chunks and cook on medium heat for 2 to 3 minutes.
Add all other sauces, corn flour, ½ cup of water in a small vessel and mix well.
Add this mixture to the Soya Chunks. Add Salt. Adjust Salt and the spice level. Allow to cook for 4 to 5 minutes.
Add pring Onion and mix well.
Goes well with noodles or fried rice.