By Akshara
January 19, 2026
Soya chilli is a familiar Indo-Chinese dish, but the outcome depends entirely on how the soya chunks are handled. When properly hydrated and squeezed, they absorb flavour well and hold a firm bite instead of turning chewy. The sauce is meant to coat lightly, staying sharp and savoury rather than watery.
1 cup soya chunks 2 tbsp cornflour Oil for frying 1 tbsp oil for stir-fry 1 tbsp chopped garlic 1 tbsp chopped ginger 1 green chilli, sliced 1 onion, cubed 1 capsicum, cubed 1½ tbsp soy sauce 1 tbsp chilli sauce Black pepper to taste Salt to taste ¼ cup water
Boil soya chunks in salted water for 5 minutes, squeeze dry completely.
Toss with cornflour and shallow-fry until crisp.
Heat oil, add garlic, ginger and chilli, stir quickly on high heat.
Add vegetables, sauces, pepper and water, cook until glossy.
Add fried soya, toss well and serve hot.