Soya Chilli Dry

Ingredients

• 100 g Soya Badi (good quality, dry textured soy protein)
• 2 inch Fresh Ginger (peeled and sliced for boiling water)
• 1 Green Chili (slit lengthwise for boiling water)
• 1 pinch Salt (for boiling water)
• 0.5 tsp Granulated Sugar (for boiling water)
• 1 tsp Light Soy Sauce (for boiling water, low‑sodium)
• 4 tbsp Cornstarch (2‑3 tbsp for coating, 2 tbsp for slurry)
• 2 cup Vegetable Oil (high smoke‑point oil for deep frying)
• 2 tbsp Garlic (chopped)
• 1 tbsp Fresh Ginger (chopped for sauce)
• 2 Green Chili (sliced for sauce)
• 2 stalks Coriander Stalks (chopped)
• 2 tbsp Spring Onions (chopped (white and green parts))
• 2 tsp Light Soy Sauce (for sauce)
• 2 tsp Dark Soy Sauce (adds colour and depth)
• 180 ml Hot Water or Vegetable Stock (warm)
• 0.5 tsp Rice Vinegar
• 1 pinch Granulated Sugar (for sauce)
• 1 large pinch White Pepper
• to taste Salt
• 1 medium Onion (cut into triangles)
• 0.5 cup Mixed Bell Peppers (chopped (red, green, yellow))
• 2 tbsp Spring Onion Greens (chopped)
• 1 tbsp Fresh Coriander Leaves (chopped)

Instructions

1. Flavor the Boiling Water

   In the large pot bring water to a boil, add sliced ginger, slit green chili, a pinch of salt, ½ tsp sugar and a splash of light soy sauce. Boil for 2–3 minutes to infuse the flavor.

   Time: PT3M

   Temperature: 100°C

2. Boil the Soya Badi

   Add the 100 g soy chunks to the flavored water. Boil on medium‑high heat for 5–6 minutes until the pieces puff up and become soft.

   Time: PT7M

   Temperature: 100°C

3. Cool and Squeeze

   Drain the boiled soy chunks into a colander, rinse quickly with fresh cold water, then press each piece between your palms or in a clean kitchen towel to squeeze out all excess water.

   Time: PT5M

4. Coat with Cornstarch

   Place the squeezed soy chunks in a mixing bowl. Sprinkle 4 tbsp cornstarch over them and toss gently until every piece has a light, even coating.

   Time: PT3M

5. Fry Until Crispy

   Heat vegetable oil in the deep pan to about 170°C. Fry the coated soy chunks in small batches on high flame until golden and crunchy, about 2–3 minutes per batch. Transfer to a sieve to drain excess oil.

   Time: PT10M

   Temperature: 170°C

6. Sauté Aromatics for Sauce

   In a clean wok, heat 2 tbsp oil over high flame. Add 2 tbsp chopped garlic, 1 tbsp chopped ginger, 2 sliced green chilies, chopped coriander stalks and spring onions. Stir‑fry for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: high flame

7. Build the Sauce

   Add 2 tsp light soy sauce, 2 tsp dark soy sauce, 180 ml hot water or vegetable stock, ½ tsp rice vinegar, a pinch of sugar, a large pinch of white pepper and salt to taste. Stir and bring the mixture to a boil.

   Time: PT4M

   Temperature: 100°C

8. Thicken the Sauce

   Mix 2 tbsp cornstarch with 2 tbsp cold water to form a slurry. Slowly pour the slurry into the boiling sauce while stirring continuously. Cook for another 2 minutes until the sauce thickens and becomes glossy.

   Time: PT2M

   Temperature: 100°C

9. Combine Everything

   Add the fried soy chunks, onion triangles, chopped mixed bell peppers, spring onion greens and fresh coriander leaves to the wok. Toss everything together over high flame for 2–3 minutes; the vegetables should stay crisp.

   Time: PT3M

   Temperature: high flame

10. Plate and Serve

    Transfer the sizzling Soya Chilli Dry to a serving plate. Serve hot as a starter with fried rice or noodles.

    Time: PT1M

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Soya Badi: Firm tofu, Tempeh
• Instead of Fresh Ginger: Ground ginger
• Instead of Green Chili: Jalapeño, Serrano pepper
• Instead of Granulated Sugar: Brown sugar
• Instead of Light Soy Sauce: Tamari
• Instead of Cornstarch: All‑purpose flour (for coating)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ginger paste
• Instead of Green Chili: Red chili flakes
• Instead of Coriander Stalks: Celery stalks
• Instead of Spring Onions: Leeks
• Instead of Light Soy Sauce: Tamari
• Instead of Dark Soy Sauce: Mushroom soy sauce
• Instead of Hot Water or Vegetable Stock: Chicken stock (non‑veg)
• Instead of Rice Vinegar: White wine vinegar
• Instead of Granulated Sugar: Brown sugar
• Instead of White Pepper: Black pepper
• Instead of Onion: Shallots
• Instead of Mixed Bell Peppers: Carrot strips
• Instead of Spring Onion Greens: Cilantro
• Instead of Fresh Coriander Leaves: Parsley

Equipment Needed

• Large Pot
• Colander or Sieve
• Mixing Bowl
• Deep Frying Pan or Wok
• Thermometer (optional)
• Spatula or Slotted Spoon
• Measuring Spoons
• Knife
• Cutting Board
• Ladle (optional)
• Plate for Serving

Critical Steps — Do Not Skip

• Boiling soy chunks until they puff up fully
• Squeezing out all excess water before coating
• Maintaining oil temperature at ~170°C for crisp frying
• Thickening the sauce with a smooth cornstarch slurry

Chef Tips from the Video

• For extra aroma, add a few drops of sesame oil at the end of cooking.
• If you prefer a healthier version, skip the frying step and toss the boiled soy chunks directly into the sauce.
• Use a wok for the sauce to achieve the characteristic ‘wok‑hei’ smoky flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; reheat in a skillet.

Room temperature: Not recommended; sauce may spoil.

Make-Ahead Tips

• Boil and squeeze the soy chunks a few hours ahead; keep them dry in a paper‑towel‑lined tray.
• Prepare the sauce base (without slurry) and refrigerate; add slurry and heat just before serving.