High-Protein Soya Chilli

Ingredients

• 80 g soya chunks (dried, to be rehydrated)
• 2 tbsp corn flour (for coating chunks)
• 0.25 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp paprika
• oil spray (for coating and frying)
• 1 tbsp ginger garlic paste
• 0.5 red onion (finely diced)
• 0.5 bell pepper (finely diced)
• 1 tbsp ketchup
• 2 tbsp dark soya sauce
• 1 tbsp sriracha
• 1 tsp corn flour (for the sauce)
• 3 tbsp water
• spring onions (for garnish)

Steps

1. 1

   Rehydrate the soya chunks by soaking them in boiling water for 10 minutes.

2. 2

   Drain the soya chunks and squeeze out as much excess water as possible.

3. 3

   In a bowl, coat the rehydrated soya chunks with 2 tablespoons of corn flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika, and a spray of oil. Mix well until every chunk is evenly coated.

4. 4

   Apply oil spray to a non-stick pan over medium heat. Add the coated soya chunks and cook for 15 minutes, stirring occasionally, until they become crispy. Once done, remove from the pan and set aside.

5. 5

   In a small bowl, whisk together the sauce ingredients: 1 tablespoon ketchup, 2 tablespoons dark soya sauce, 1 tablespoon sriracha, 1 teaspoon corn flour, and 3 tablespoons water. Set this sauce mixture aside.

6. 6

   In the same non-stick pan, add another spray of oil. Add the ginger garlic paste, diced red onion, and diced bell pepper. Sauté until the vegetables have softened.

7. 7

   Add the crispy soya chunks and the prepared sauce mixture back into the pan with the vegetables.

8. 8

   Toss everything together until the sauce thickens and coats the chunks evenly. Garnish with chopped spring onions and serve immediately.

Notes

Ensure you squeeze the water out of the soya chunks thoroughly after soaking to allow the corn flour coating to stick properly and achieve maximum crispiness.

Nutrition per serving

• main
• high-protein
• vegan
• vegetarian
• soyachunks
• stir-fried
• meal-prep
• spicy