High-Protein Honey Chilli Soya Chunks
Directions
- 1Soak 60g dry soya chunks in hot water for 10 minutes.
- 2Gently squeeze the soaked soya chunks to remove excess water.
- 3Mix 1 tsp ginger-garlic paste, 1½ tsp soy sauce, ½ tsp black pepper, ¼ tsp white pepper, ½ tsp garlic powder, 2 tsp cornflour, and 1 tbsp water to create a light coating.
- 4Toss the soaked soya chunks with the coating until thinly and evenly coated.
- 5Air-fry the coated soya chunks at 180°C for 12–14 minutes, shaking once, until golden and lightly crispy.
- 6Alternatively, pan-fry the soya chunks until completely dry and crispy using just a tsp of oil.
- 7In 1 tsp oil, sauté 2 tsp chopped garlic and ½ tsp chopped ginger.
- 8Add 2 tsp soy sauce, 1½ tsp vinegar, 1 tbsp red chilli sauce, 2 tsp honey, and 1–2 tbsp water to the sautéed ginger and garlic.
- 9Simmer the sauce for 1 minute until it becomes glossy and clingy.
- 10Add the crispy soya chunks to the sauce and toss until well coated, ensuring they don't dry out.
- 11Finish by sprinkling sesame seeds and spring onion over the dish.
Ingredients
- 60 g dry soya chunks
- 1 tsp ginger-garlic paste
- 1.5 tsp soy sauce
- 0.5 tsp black pepper
- 0.25 tsp white pepper
- 0.5 tsp garlic powder
- 2 tsp cornflour
- 1 tbsp water
- 1 tsp oil
- 2 tsp chopped garlic
- 0.5 tsp chopped ginger
- 2 tsp soy sauce
- 1.5 tsp vinegar
- 1 tbsp red chilli sauce
- 2 tsp honey
- 1 -2 tbsp water
- sesame seeds
- spring onion
Equipment
air fryerpan
Tips
- Squeeze gently the soaked soya chunks to be juicy inside, not soggy.
- The coating for crispness should be thin and even, not a thick batter.
- When air-frying, shake once for even crispness.
- For pan frying, roast on pan until completely dry and crispy using just a tsp of oil.
- When tossing with sauce, don’t dry out the soya chunks.
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