Chilli Soya Chunks (Chilli Soya Gravy)
A saucy, tangy Indo-Chinese dish made with soya chunks, fresh vegetables, and a bold sauce. Ready in 25 minutes and great with fried rice or noodles.
Ingredients
- 1 cup boiled soya chunks
- 1 small capsicum (cut into cubes)
- 1 medium onion (cut into cubes)
- 2 bunches spring onion (chopped (white/light green parts for cooking, dark green tops for garnish))
- 2 green chillies (finely chopped)
- 2 tablespoons 16 g cornflour, divided
- ½ teaspoon paprika
- ⅛ teaspoon black pepper
- 2 tablespoons 30 ml tomato ketchup
- 1 tablespoon 15 ml soy sauce
- 1 teaspoon 5 ml vinegar
- 2 tablespoons 30 ml olive oil, divided
- Salt to taste
- 3 to 4 tablespoons 45 to 60 ml water (for slurry)
- Extra water as needed to adjust sauce
Instructions
- Boil soya chunks in plenty of water until fully soft. Drain and let cool.
- Squeeze the soya chunks firmly with both hands to remove as much water as possible.
- In a bowl, combine soya chunks with paprika, black pepper, salt, and 1 tablespoon (8 g) of cornflour. Toss to coat evenly.
- Heat 1 tablespoon (15 ml) of olive oil in a pan over medium heat. Add coated soya chunks and fry for 2 to 3 minutes, stirring regularly, until lightly golden. Remove and set aside.
- Add the remaining 1 teaspoon (5 ml) of olive oil to the same pan. Add white and light green spring onion parts and stir for 30 seconds.
- Add onion cubes, capsicum cubes, and green chilli. Cook on medium-high heat for 2 minutes, keeping the vegetables firm.
- Add tomato ketchup, soy sauce, and vinegar. Stir well and cook for 1 minute.
- Mix the remaining 1 tablespoon (8 g) of cornflour with 3 to 4 tablespoons (45 to 60 ml) of water in a small bowl until smooth.
- Pour the slurry into the pan and stir constantly. Add a splash of water to keep the sauce at a medium, flowing consistency.
- Add the fried soya chunks back in. Toss to coat in the sauce and cook for 2 more minutes.
- Taste and adjust salt. Turn off heat. Garnish with green spring onion tops and serve hot.
Notes
- Squeeze soya chunks well after boiling so no extra water remains before frying.
- Keep vegetables slightly firm for better texture in the final dish.
- Always make the cornflour slurry in a separate bowl first to avoid lumps.
- Adjust sauce consistency with small splashes of water as needed.
- Best served fresh and hot. Refrigerate leftovers for up to 2 days.
Nutrition
Calories: 245kcal