1Soak 60g dry soya chunks in hot water for 10 minutes.
2Soak 60g dry soya chunks in hot water for 10 minutes.
3Soak 60g dry soya chunks in hot water for 10 minutes.
4Gently squeeze the soaked soya chunks to remove excess water.
5Gently squeeze the soaked soya chunks to remove excess water.
6Gently squeeze the soaked soya chunks to remove excess water.
7Mix 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.
8Mix 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.
9Mix 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.
10Toss the soaked soya chunks with the coating until thinly and evenly coated.
11Toss the soaked soya chunks with the coating until thinly and evenly coated.
12Toss the soaked soya chunks with the coating until thinly and evenly coated.
13Air-fry the coated soya chunks at 180°C for 12–14 minutes, shaking once, until golden and lightly crispy.
14Air-fry the coated soya chunks at 180°C for 12–14 minutes, shaking once, until golden and lightly crispy.
15Air-fry the coated soya chunks at 180°C for 12–14 minutes, shaking once, until golden and lightly crispy.
16Alternatively, pan-fry the soya chunks until completely dry and crispy using just a tsp of oil.
17Alternatively, pan-fry the soya chunks until completely dry and crispy using just a tsp of oil.
18Alternatively, pan-fry the soya chunks until completely dry and crispy using just a tsp of oil.
19In 1 tsp oil, sauté 2 tsp chopped garlic and ½ tsp chopped ginger.
20In 1 tsp oil, sauté 2 tsp chopped garlic and ½ tsp chopped ginger.
21In 1 tsp oil, sauté 2 tsp chopped garlic and ½ tsp chopped ginger.
22Add 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.
23Add 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.
24Add 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.
25Simmer the sauce for 1 minute until it becomes glossy and clingy.
26Simmer the sauce for 1 minute until it becomes glossy and clingy.
27Simmer the sauce for 1 minute until it becomes glossy and clingy.
28Add the crispy soya chunks to the sauce and toss until well coated, ensuring they don't dry out.
29Add the crispy soya chunks to the sauce and toss until well coated, ensuring they don't dry out.
30Add the crispy soya chunks to the sauce and toss until well coated, ensuring they don't dry out.
31Finish by sprinkling sesame seeds and spring onion over the dish.
32Finish by sprinkling sesame seeds and spring onion over the dish.
33Finish by sprinkling sesame seeds and spring onion over the dish.
Ingredients
60 g dry soya chunks
60 g dry soya chunks
60 g dry soya chunks
1 tsp ginger-garlic paste
1 tsp ginger-garlic paste
1 tsp ginger-garlic paste
1.5 tsp soy sauce
1.5 tsp soy sauce
1.5 tsp soy sauce
0.5 tsp black pepper
0.5 tsp black pepper
0.5 tsp black pepper
0.25 tsp white pepper
0.25 tsp white pepper
0.25 tsp white pepper
0.5 tsp garlic powder
0.5 tsp garlic powder
0.5 tsp garlic powder
2 tsp cornflour
2 tsp cornflour
2 tsp cornflour
1 tbsp water
1 tbsp water
1 tbsp water
1 tsp oil
1 tsp oil
1 tsp oil
2 tsp chopped garlic
2 tsp chopped garlic
2 tsp chopped garlic
0.5 tsp chopped ginger
0.5 tsp chopped ginger
0.5 tsp chopped ginger
2 tsp soy sauce
2 tsp soy sauce
2 tsp soy sauce
1.5 tsp vinegar
1.5 tsp vinegar
1.5 tsp vinegar
1 tbsp red chilli sauce
1 tbsp red chilli sauce
1 tbsp red chilli sauce
2 tsp honey
2 tsp honey
2 tsp honey
1 -2 tbsp water
1 -2 tbsp water
1 -2 tbsp water
sesame seeds
sesame seeds
sesame seeds
spring onion
spring onion
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.