By Akshara
May 22, 2026
Soya chilli is a brilliant plant-based alternative to traditional chicken chilli, offering a chewy, satisfying texture that perfectly absorbs bold flavours. The soya chunks are soaked until plump and then stir-fried at high heat with crunchy vegetables and a spicy soy-based sauce. This dish is ideal for a high-protein weeknight dinner that feels like a takeaway treat but is made with simple, wholesome pantry staples.
1 cup soya chunks, boiled and squeezed dry  1 large capsicum, chopped into squares  1 onion, cut into petals  2 tbsp soy sauce, 1 tbsp chilli sauce  1 tbsp ginger-garlic paste and cornflour for coating
Toss the dried soya chunks in cornflour and shallow fry them until golden and crispy on the outside.
Heat a wok with a little oil and stir-fry the onions, capsicum, and ginger-garlic paste on high heat until slightly charred.
Add the soy and chilli sauces along with a splash of water, then stir in the crispy soya chunks.
Toss everything together for 1 minute until the sauce becomes thick and glossy, then serve hot with noodles or fried rice.