High-Protein Soya Chilli

Steps

1. 1

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

   Start 10-minute timer
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.

   Start 15-minute timer
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.