Chilli Soya Chunks
Updated: 7 days ago
Soya nuggets or soya chunks… high protein vegetarian, vegan, plant-based alternative to animal protein.
Soya chunks or nuggets come from soybeans which, like any other bean, are high in fibre, calcium, iron, omega 3 and more. Low fat too because soya chunks are made from soy flour that is left over after extracting oil from soybeans.
Usually soya chunks have protein content similar to that of meat and take much lesser time to cook. The quick cooking time for this recipe of Chilli Soya Chunks is just one of the many benefits of soya chunks.
Slightly chewy in texture, similar to that of cooked meat, soya chunks effortlessly replace meat in most recipes. You could even make soya kebabs, Indian-style soya curries and kormas, soya chaap (super easy to make at home!) and more with soybeans or soya chunks. I like to add a handful of soya chunks to my recipe of dal khichdi as well!
Soya nuggets are easily available at most supermarkets and kirana stores. Easy to prep too!
Simply soak the soya nuggets in warm water for 5 minutes, drain, then soak in cold water for a minute, squeeze and use.
This recipe of Chilli Soya Chunks is ready in as little as 10 minutes, with a bit of multitasking. Leave the soya chunks to soak in warm water while you prep the other ingredients. And you’re good to go all at once.
When making Indian Chinese recipes, it’s always a good idea to have all your ingredients prepped and ready because all you’re going to do after is stir fry them. So, to avoid overcooking anything, keep everything ready.
To serve a full Indian Chinese or as we call it “Desi Chinese” meal, serve Chilli Soya Chunks with these recipes:
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Time taken: 10 minutes
Ingredients to make Chilli Soya Chunks
2 cups soya chunks / soya nuggets
3 cups warm water, for soaking the soya chunks
1 tbsp cooking oil
2 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
2-3 green chillies, finely chopped (reduce / increase as per your preference)
3 onions, medium size, sliced lengthwise
2 capsicums or colourful bell peppers, medium size, sliced lengthwise
2 tbsp light soy sauce (or 1 tbsp dark soy sauce)
1 tbsp Worcestershire sauce (optional)
1 tbsp red chilli sauce
1 tsp black pepper, freshly ground
Salt to taste
Spring onion greens, for garnish, chopped
Method of making Chilli Soya Chunks
Soak the soya chunks in warm water for 5 minutes, to swell up and soften. Drain and soak in cold water for about a minute. Drain and your soya chunks are now ready to use.
For this recipe of Chilli Soya Chunks, I recommend you do not squeeze out the excess water from the soya chunks after soaking, as we are not really adding much water to the recipe for the soya chunks to remain soft and juicy once cooked.
While the soya chunks are soaking, finely chop the ginger, garlic and green chillies. Slice the onions and bell peppers or capsicum lengthwise. Get your spices, sauces and condiments out on the cooking counter.
Start with heating the cooking oil, chopped green chillies, garlic and ginger in a pan on medium low heat. Gently heat the aromatics for a minute releasing maximum flavours in to the oil.
I like to gently heat the aromatics, you could choose high heat cooking all the way through this recipe of Chilli Soya Chunks.
Increase the heat to medium high and add the prepped soya chunks along with a tablespoon of water and some salt (go easy on the salt for now, as the sauces will also add salt to the recipe) and cook for a minute.
Add the sliced onions and capsicum, cook for 2-3 minutes till the onions and capsicum soften just a little. Stir occasionally. By the end of the cooking process, you want the onions and capsicum to still have a fresh bite.
Add the sauces and freshly ground black pepper, continue to cook for a couple of minutes more, letting all the flavours blend. Taste and adjust flavours to preference.
And your Chilli Soya Chunks or Nuggets are ready to serve.
Garnish with spring onion greens and serve Chilli Soya Chunks with over vegetarian fried rice or hakka noodles. Both these recipes are linked in the notes section above ingredients.
Do remember to read the notes section above the actual recipe for little tips and tricks that I may not always repeat in the method. Yes, the recipe notes or introduction on WhiskMixStir are not just words for adding length to my posts ;)
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