- 50 gms soya chunks
- oil for frying
For the batter
- 2 tbsp corn flour
- 1 tbsp plain flour
- 1/2 tbsp kashmiri chilli powder
- 1/2 tbsp black pepper powder
- 1 tbsp ginger garlic paste
- 1 tbsp vinegar
- 1/4 cup water
- salt to taste
For the sauce
- 2 tbsp vegetable oil
- 1 green chilli chopped
- 4 cloves garlic finely chopped
- 1/2 inch ginger finely chopped
- 1 cup green, red and yellow peppers diced
- 1 cup onion diced
- 1 tbsp chilli garlic sauce
- 1 tbsp soya sauce
- 2 tbsp tomato ketchup
- 50 ml water
- 1 tbsp cornflour mixed with 1 tbsp water
- salt to taste
Method to make stir fried soya chunk
Soak the soya in water for 15 minutes
Wash, strain and squeeze out the water from soya and keep aside in a bowl.
Heat oil in a wide sauce pan. In a mixing bowl add the corn flour, plain flour, chilli powder, black pepper and ginger garlic paste along with the salt. Add the vinegar and water; mix to make a thick batter. Add the soya chunks to it and mix well coating all the pieces with the batter.
Fry the soya chunks in the hot oil in batches for 1-2 minutes. They should have a slight colour all over. Drain the soya on kitchen paper and set aside.
To make the sauce
Heat the vegetable oil in a wok on a medium heat.
Add the green chilli, chopped garlic and chopped ginger.
Fry for 10 seconds and add the peppers along with the red onions. Sauté for 1-2minutes until they begin to soften.
Add the chilli garlic sauce, tomato ketchup and the soya sauce & stir well.
Add the water and bring to a boil and simmer for a 1minute on a low heat.
Add the corn flour water mix, season to taste and simmer for a further 2 minutes as it begins to thicken.add the fried soya and mix
Your stir fried soya chunks is ready to serve with either rice or noodles.
Calories: 188kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 6g | Sodium: 590mg | Potassium: 219mg | Fiber: 4g | Sugar: 6g | Vitamin A: 409IU | Vitamin C: 74mg | Vitamin E: 1mg | Calcium: 66mg | Iron: 2mg