Crispy Soya Chunks (Indo-Chinese Style)

Serves: 3–4 people

Ingredients:

• Soya chunks – 200 g
• Onion – 4, finely chopped
• Green chillies – 4, cut lengthwise
• Ginger – 2-inch piece, crushed
• Garlic – 12 cloves, crushed

Sauce & Coating Ingredients:

• Chilli sauce – 2 tbsp
• Tomato sauce – 5 tbsp
• Soy sauce – 1½ tbsp
• Cornflour – 1 tsp
• Maida (all-purpose flour) – 4 tsp
• Ajinomoto (MSG) – 1 tsp (optional)
• Honey or sugar – 1 tbsp
• Salt – to taste
• Black chilli powder – to taste
• Ghee or oil – for frying

Method:

Step 1: Prepare Soya Chunks

1. Soak soya chunks in hot salted water for 20–30 minutes, or steam them lightly until soft.
2. Drain and squeeze out excess water completely.

Step 2: Marination

1. In a bowl, mix crushed ginger, garlic, half of tomato sauce, soy sauce, and chilli sauce.
2. Add squeezed soya chunks.
3. Add maida, cornflour, salt, and black chilli powder.
4. Mix well until evenly coated.
5. Rest for 10–15 minutes.

Step 3: Frying

1. Heat ghee or oil in a pan.
2. Deep fry the marinated soya chunks until golden brown and crispy.
3. Remove and set aside.

Step 4: Sauce Preparation

1. Heat 1 tbsp oil in a pan.
2. Add chopped onions and sauté until light golden brown.
3. In a bowl, mix remaining tomato sauce, chilli sauce, soy sauce, honey (or sugar), cornflour, and ½ cup water to make a smooth slurry.
4. Pour this mixture into the pan and cook for 3–4 minutes, stirring continuously until slightly thickened.

Step 5: Final Mixing

1. Add fried soya chunks into the sauce.
2. Toss well so they are fully coated.
3. Cook for 1–2 minutes on medium flame.

Serving Suggestions:

• Serve hot with fried rice or noodles.
• Best as an Indo-Chinese starter or side dish.
• Can be paired with hot garlic soup or sweet corn soup.

Tips:

• Always squeeze soya chunks well to remove excess water.
• Do not over-soak, or they will become mushy.
• Fry on medium flame for even crispiness.
• Adjust sweetness and spice according to taste.