By Akshara
June 29, 2026
This high-protein starter transforms humble soya chunks into a spectacular, wok-tossed delicacy that rivals any classic takeaway dish. By boiling and squeezing the chunks to the perfect texture, coating them lightly, and pan-searing until crisp, you create an exceptional base that absorbs flavour beautifully. Tossed with crunchy bell peppers, sharp onions, and a fiery splash of soy and green chilli sauce, it delivers a deeply satisfying, fibrous bite that fits perfectly into a clean, protein-forward lifestyle.
1.5 cups soya chunks  1 tbsp cornflour and 1 tbsp whole wheat flour (for a light coating)  1 medium capsicum and 1 onion, diced into cubes  1 tbsp finely minced garlic and 1 tsp fresh ginger, grated  1 tbsp dark soy sauce, 1 tbsp green chilli sauce, and 1 tsp vinegar  1 tbsp oil for cooking and a handful of sliced spring onion greens
Boil the soya chunks in salted water for 5 to 6 minutes until completely soft, let them cool, then squeeze out the excess water thoroughly.
Toss the dry chunks with cornflour, whole wheat flour, and a pinch of salt.
Heat a splash of oil in a non-stick pan and pan-sear the coated soya chunks over medium heat until the outer layer turns light golden and crisp, then set them aside.
Turn the heat to high in the same pan, sauté the minced garlic and grated ginger for 30 seconds, then toss in the diced capsicum and onion cubes to stir-fry for 2 minutes until just tender yet structural.
Pour the dark soy sauce, green chilli sauce, and vinegar into the pan, slide the crisp soya chunks back in, and toss vigorously for 1 minute to glaze the pieces evenly before scattering spring onion greens over the top.