Street-Style Chilli Soya Chunks (Gravy)
Street-Style Chilli Soya Chunks (Gravy)
Ingredients
For the Soya Chunks
- 1 cup soya chunks, dry
- 4 cups water, for boiling
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon red chili powder
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 cup oil, for deep frying, or as needed
For the Chilli Gravy
- 2 tablespoons oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 green chilies, slit lengthwise, adjust to taste
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced (any color)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 2 tablespoons tomato ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water, for slurry
- 1 cup water, for gravy, or as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons spring onion greens, chopped, for garnish
Instructions
- 1
Boil 4 cups of water with 1/2 teaspoon of salt. Add the dry soya chunks and boil for 5-7 minutes until they are soft and plump. Drain the water completely and rinse the soya chunks under cold water.
⏱️ 10 min
- 2
Squeeze out as much water as possible from the soya chunks. This is crucial for them not to be rubbery. Press them firmly between your palms or use a clean kitchen towel.
⏱️ 5 min
- 3
In a bowl, combine the squeezed soya chunks with all-purpose flour, cornstarch, red chili powder, black pepper, ginger-garlic paste, and 1 tablespoon of soy sauce. Mix well to coat all the chunks evenly.
⏱️ 5 min
- 4
Heat 1 cup of oil in a deep pan or wok over medium-high heat for deep frying. Once the oil is hot (a small piece of soya chunk should sizzle immediately), carefully add the coated soya chunks in batches. Do not overcrowd the pan.
⏱️ 2 min
- 5
Fry the soya chunks until they are golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Set aside.
⏱️ 10 min
- 6
For the gravy, heat 2 tablespoons of oil in a large wok or pan over medium-high heat. Add the chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 7
Add the diced onion and bell pepper. Stir-fry for 2-3 minutes until they are slightly tender-crisp.
⏱️ 3 min
- 8
Add the soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Mix well and cook for 1 minute.
⏱️ 1 min
- 9
In a small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup of water to form a smooth slurry. Pour the slurry into the gravy, stirring continuously to prevent lumps.
⏱️ 1 min
- 10
Add 1 cup of water to the gravy (or more for a thinner consistency). Bring it to a simmer, stirring occasionally, until the gravy thickens to your desired consistency. Season with salt and black pepper to taste.
⏱️ 3 min
- 11
Add the fried soya chunks to the gravy. Toss gently to coat them evenly. Cook for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min
- 12
Garnish with chopped spring onion greens and serve hot with fried rice, noodles, or as a side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Street-Style Chilli Soya Chunks (Gravy)
For the Soya Chunks
- 1 cup soya chunks, dry
- 4 cups water, for boiling
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon red chili powder
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 cup oil, for deep frying, or as needed
For the Chilli Gravy
- 2 tablespoons oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 green chilies, slit lengthwise, adjust to taste
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced (any color)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 2 tablespoons tomato ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water, for slurry
- 1 cup water, for gravy, or as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons spring onion greens, chopped, for garnish
Instructions
- 1
Boil 4 cups of water with 1/2 teaspoon of salt. Add the dry soya chunks and boil for 5-7 minutes until they are soft and plump. Drain the water completely and rinse the soya chunks under cold water.
⏱️ 10 min - 2
Squeeze out as much water as possible from the soya chunks. This is crucial for them not to be rubbery. Press them firmly between your palms or use a clean kitchen towel.
⏱️ 5 min - 3
In a bowl, combine the squeezed soya chunks with all-purpose flour, cornstarch, red chili powder, black pepper, ginger-garlic paste, and 1 tablespoon of soy sauce. Mix well to coat all the chunks evenly.
⏱️ 5 min - 4
Heat 1 cup of oil in a deep pan or wok over medium-high heat for deep frying. Once the oil is hot (a small piece of soya chunk should sizzle immediately), carefully add the coated soya chunks in batches. Do not overcrowd the pan.
⏱️ 2 min - 5
Fry the soya chunks until they are golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Set aside.
⏱️ 10 min - 6
For the gravy, heat 2 tablespoons of oil in a large wok or pan over medium-high heat. Add the chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
⏱️ 2 min - 7
Add the diced onion and bell pepper. Stir-fry for 2-3 minutes until they are slightly tender-crisp.
⏱️ 3 min - 8
Add the soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Mix well and cook for 1 minute.
⏱️ 1 min - 9
In a small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup of water to form a smooth slurry. Pour the slurry into the gravy, stirring continuously to prevent lumps.
⏱️ 1 min - 10
Add 1 cup of water to the gravy (or more for a thinner consistency). Bring it to a simmer, stirring occasionally, until the gravy thickens to your desired consistency. Season with salt and black pepper to taste.
⏱️ 3 min - 11
Add the fried soya chunks to the gravy. Toss gently to coat them evenly. Cook for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min - 12
Garnish with chopped spring onion greens and serve hot with fried rice, noodles, or as a side dish.
⏱️ 1 min