Chilli Soya

Tender soya chunks, crisp square-cut vegetables and a glossy chilli-soy sauce come together in this quick Indo-Chinese dish. It is spicy, colourful, protein-rich and satisfying enough to enjoy as a complete meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1

Nutrition

Calories: 317 kcal
Protein: 20.1 g
Fat: 10.5 g
Carbohydrates: 40.5 g

Ingredients

• 30 g dry soya chunks
• 10 g red bell pepper, cut into squares
• 10 g yellow bell pepper, cut into squares
• 10 g green capsicum, cut into squares
• 20 g onion, cut into squares
• 10 g groundnut oil
• 2 garlic cloves, finely chopped and divided
• 2–3 green chillies, finely chopped and divided
• 2 tbsp chilli sauce
• 1 tbsp tomato ketchup
• 2 tbsp soy sauce
• Salt, as required
• Green onion leaves, finely sliced, for garnish

Method

1. Bring sufficient water to a boil in a saucepan. Add half of the chopped garlic, half of the green chillies, a little salt and the dry soya chunks.
2. Boil until the soya chunks soften and puff up. Drain and allow them to cool slightly.
3. Squeeze the soya chunks thoroughly to remove as much water as possible. This prevents them from becoming watery and helps them absorb the sauce properly.
4. Heat the groundnut oil in a wok over high heat. Add the remaining garlic and green chillies and sauté briefly without browning the garlic.
5. Add the squeezed soya chunks and stir-fry for 3–4 minutes.
6. Add the red bell pepper, yellow bell pepper, green capsicum and onion. Stir-fry over high heat for 2–3 minutes, keeping the vegetables colourful and slightly crisp.
7. Add the chilli sauce, tomato ketchup and soy sauce. Toss everything together over high heat until the soya chunks and vegetables are evenly coated in the glossy sauce.
8. Taste before adding any extra salt, as the sauces already contain salt.
9. Garnish with finely sliced green onion leaves and serve hot.

Ipshita’s Note

Squeezing the boiled soya thoroughly is the most important step. Any water left inside will dilute the sauce and leave the soya with a watery, spongy finish.

Tip

Keep the wok hot and avoid overcooking the vegetables. They should retain their colour and a slight bite.