By Shreya Sarpal
January 30, 2026
Crispy soya chunks tossed in fiery Indo-Chinese sauces, garlic, and crunchy veggies turn into a bold, protein-packed starter that disappears faster than you can plate it.
200 g soya chunks, boiled and squeezed dry 2 tbsp cornflour 2 tbsp all-purpose flour 2 tbsp oil 1 tbsp chopped garlic 1 onion, cut into cubes 1 capsicum, cut into cubes 2 tbsp soy sauce 1 tbsp chilli sauce 1 tsp vinegar
Coat the boiled and well-squeezed soya chunks evenly with cornflour and all-purpose flour. Deep-fry them until golden and crisp, then keep aside.
Heat oil in a wok or pan on high flame and sauté chopped garlic until aromatic but not browned.
Add onion and capsicum cubes and stir-fry quickly to keep them slightly crunchy.
Pour in soy sauce, chilli sauce, and vinegar, mixing everything well on high heat.
Add the fried soya chunks, toss until evenly coated with the sauce, and serve hot.