Soya Chunk Recipe- Spicy Indo-Chinese Chilli Soya with Capsicum

Last Updated on 2 months by Neha Deshmukh

Soya Chunk Recipe: Spicy Indo-Chinese Chilli Soya With Capsicum

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavourful, and satisfying meals. And let me tell you, this Spicy Indo-Chinese Chilli Soya with Capsicum is it. I first made this when I was craving something a little different, something with that familiar Indo-Chinese zing, and it’s been a family favourite ever since. It’s perfect for a weeknight dinner, and honestly, it’s way easier to make than you might think!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with protein thanks to the soya chunks, it’s wonderfully spicy and savoury, and it comes together in under 30 minutes. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge. Seriously, who doesn’t love a recipe that’s both delicious and practical?

Ingredients

Here’s what you’ll need to whip up this Chilli Soya:

• 1 cup Soya chunks
• 2 tablespoon Corn flour
• 1 each Capsicum (bell pepper)
• 1 each Onion
• 2 sprigs Spring onion
• 1 tablespoon Ginger (finely chopped)
• 1 tablespoon Garlic (finely chopped)
• 1 tablespoon Soy sauce
• 1 tablespoon Chilli sauce
• 1 teaspoon Red chilli powder
• 1 teaspoon Black pepper powder
• 1 tablespoon Lemon juice
• 2 tablespoon Oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Soya Chunks: These are a fantastic source of plant-based protein and readily available in India. They’re also super affordable! You can find them in most supermarkets.
• Chilli Sauce: I usually use a good quality Schezwan chilli sauce for that authentic Indo-Chinese flavour. But feel free to experiment with different brands or even make your own!
• Regional Flavours: Indo-Chinese cuisine is all about adapting Chinese flavours to Indian tastes. You’ll find variations in spice levels and the use of local ingredients across different regions. Don’t be afraid to adjust the recipe to suit your preference.
• Cornflour: This is key for getting that lovely crispy coating on the soya chunks.
• Capsicum: I prefer using green capsicum, but red or yellow work just as well for a pop of colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the soya chunks in hot, salted water for about 5 minutes. This helps them soften up and absorb flavour. Then, squeeze out the excess water, boil them in salted water until they’re nice and soft, and drain and rinse.
2. Now, let’s marinate those soya chunks! In a bowl, combine the cooked soya chunks with corn flour, salt, half the pepper powder, and half the red chilli powder. Give it a good mix and let it sit for 15 minutes.
3. While the soya chunks are marinating, slice the capsicum, chop the onion, and separate the whites and greens of the spring onions.
4. Heat 1 teaspoon of oil in a pan and toss the marinated soya chunks until the corn flour turns translucent. This gives them a lovely texture. Set them aside for now.
5. Heat the remaining oil in the same pan. Sauté the ginger and garlic for about a minute until fragrant. Then, add the onions and spring onion whites and cook until they become translucent.
6. Add the sliced capsicum and fry for another minute. Now, stir in the soy sauce, chilli sauce, remaining spices, and salt.
7. Add the cooked soya chunks to the pan and mix everything well. To thicken the sauce, add a corn flour slurry (dissolved in about ½ cup of water). Stir until the sauce reaches your desired consistency.
8. Finally, squeeze in the lemon juice and toss everything together. Garnish with the spring onion greens and serve hot!

Expert Tips

• Don’t skip the soaking step for the soya chunks – it makes a huge difference in their texture.
• Make sure your pan is hot before adding the soya chunks to get them nice and crispy.
• Taste the sauce as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your chilli sauce and soy sauce to ensure they don’t contain any animal products.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon and use a milder chilli sauce.
  • Medium: Stick to the recipe as is.
  • Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.
• Gluten-Free Adaptation: Use gluten-free soy sauce and cornflour to make this dish gluten-free. My friend, who’s coeliac, loves this version!

Serving Suggestions

This Chilli Soya is fantastic on its own, but it’s even better served with:

• Steamed rice
• Noodles (hakka or chow mein)
• A side of vegetable spring rolls

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Is this recipe suitable for meal prepping?

Absolutely! You can prepare the soya chunks and sauce ahead of time and store them separately. Then, just quickly stir-fry everything together when you’re ready to eat.

Can I use a different vegetable instead of capsicum?

Definitely! You can substitute capsicum with carrots, beans, or even broccoli.

What is the best way to get the soya chunks crispy?

Soaking, squeezing out the excess water, and frying them in hot oil are the keys to crispy soya chunks.

Can I make this dish ahead of time?

You can make the sauce ahead of time, but it’s best to fry the soya chunks just before serving to maintain their crispiness.

What type of soy sauce is best for this recipe?

I recommend using a regular dark soy sauce for the best flavour. Light soy sauce can also be used, but it will result in a lighter colour and flavour.