Korean Style Soya
Serves 1
Directions
- 1Boil water with salt and ginger-garlic paste. Add the soya chunks and let them come to a boil. Strain immediately and let them rest for 5 minutes.
- 2Coat the soya with rice flour, corn flour, red chilli powder, salt and soya sauce. Add 1 tbsp water if needed.
- 3Air fry at 180°C for 12–15 minutes, shaking the basket once halfway.
- 4Heat oil and sauté the onion and garlic until lightly golden.
- 5Add gochujang paste, chilli tomato ketchup, degi mirch, salt and ½ cup water. Bring to a boil.
- 6Add the crispy soya chunks and toss until evenly coated.
- 7Garnish with toasted sesame seeds and spring onion.
Ingredients
- 50 g soya chunks
- water
- salt
- 0.5 tbsp ginger-garlic paste
- 1 tbsp rice flour
- 1 tbsp corn flour
- 1 tsp red chilli powder
- 1 tbsp soya sauce
- 1 tbsp water
- 0.5 tbsp oil
- 1 whole onion, finely chopped
- 4-5 whole garlic clove, finely chopped
- 1 tbsp gochujang paste
- 1 tbsp chilli tomato ketchup
- 1 tsp degi mirch
- 0.5 cup water
- toasted sesame seeds (optional)
- spring onion (optional)
Equipment
air fryerpan
Tips
- Do not squeeze the soya chunks after boiling.
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