Chilli Soya Recipe

Ingredients

• 1 cup Soy Chunks (Dried, rinsed and squeezed after soaking)
• 1 tsp Salt (For soaking water and final seasoning)
• 2 tsp Chili Powder (Indian red chili powder)
• 1 tsp Ginger Garlic Paste (Store‑bought or homemade)
• 1 tbsp Vegetable Oil (Neutral oil such as canola)
• 1 tsp Garlic (Finely minced fresh garlic)
• 1 tsp Ginger (Finely minced fresh ginger)
• 1 medium Capsicum (Bell Pepper) (Diced; any colour)
• 1 tbsp Chili Sauce (Asian style hot sauce (e.g., Sriracha))
• 1 tbsp Tomato Ketchup (Regular ketchup)
• 2 tbsp Cornflour (Mixed with water to form a slurry)
• 2 tbsp Water (For cornflour slurry)

Instructions

1. Soak Soy Chunks

   Place the soy chunks in a large bowl, cover with hot water, add 1 tsp salt and let sit for 15 minutes until softened. Drain and gently squeeze out excess water.

   Time: PT15M

2. Prepare Spice Mix

   In a small bowl combine 2 tsp chili powder, 1 tsp ginger‑garlic paste, 1 tsp minced garlic and 1 tsp minced ginger. Stir until a uniform paste forms.

   Time: PT5M

3. Sauté Aromatics

   Heat 1 tbsp oil in a saucepan over medium heat (≈180°C). Add the minced garlic and ginger, sauté for 1 minute until fragrant.

   Time: PT2M

   Temperature: 180°C

4. Add Capsicum

   Add the diced capsicum to the pan and stir‑fry for 2 minutes until it begins to soften but still retains a bite.

   Time: PT2M

   Temperature: 180°C

5. Combine Soy and Spices

   Add the squeezed soy chunks to the pan, sprinkle the prepared spice mix over them, and stir to coat evenly. Cook for 3 minutes, allowing the flavors to meld.

   Time: PT3M

   Temperature: 180°C

6. Add Chili Sauce and Ketchup

   Stir in 1 tbsp chili sauce and 1 tbsp tomato ketchup. Mix well and let the mixture simmer for another 2 minutes.

   Time: PT2M

   Temperature: 180°C

7. Thicken Sauce

   In a small bowl, whisk 2 tbsp cornflour with 2 tbsp water to create a smooth slurry. Pour the slurry into the pan, stirring continuously for 2 minutes until the sauce thickens and coats the soy chunks.

   Time: PT2M

   Temperature: 180°C

8. Finish and Serve

   Taste once more and adjust seasoning. Transfer to a serving dish and serve hot with steamed rice or roti. Garnish with fresh coriander if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

8g

Fiber

5g