Crispy Soya With A Spicy, Sweet And Sour Sauce

Soya is not only the closest substitute for meat, it is also an incredible source of protein. It is also rich in Vitamin B and omega-3 fatty acids which is good for you.
It also has the benefit of antioxidants and isoflavon which is a naturally occurring organic compound. It may be quite a task to get flavour into it for some but with the right technique, it can easily absorb any flavour given to it. This is my brother Ajay’s recipe that I never get tired of eating. Those who say vegetarian/ vegan food is boring should try this. It’s crisp, sweet, sour, spicy and really comforting. 🙂

Fried Soya With Spicy And Sour Sauce

Ingredients: (serves 4 people)

For Crispy Soya:

  • Dry soya chunks- 2 cups; medium sized ones
  • Water- enough to cook soya
  • Chilli powder- 2 teaspoons
  • Corn flour- 2 to 3 teaspoons
  • Salt and pepper- to taste
  • Sunflower oil- for frying

For Spicy, Sour Sauce:

  • Onions- 3 large
  • Capsicum- 1 medium
  • Garlic- 5 cloves
  • Ginger- 1 inch piece
  • Green chillies- 3 medium (I like it really spicy so I add 3 whole chillies. If you don’t like your food spicy, add less or remove the seeds)
  • Soy sauce- 2 teaspoons
  • Green chilli sauce- 2 tablespoons
  • Vinegar- 1 tablespoon
  • Oil- 1 tablespoon
  • Salt and pepper- to taste
  • Sugar- 1 teaspoon
  • Corn flour- 1 teaspoon


For Crispy Soya:

Cover soya with water, add a little salt and bring to the boil. Cook until the soya is almost cooked but not fully done. Now drain the soya and rinse over cold water. Drain it completely, dab off the excess water from the top of the soya chunks with a tea towel. Squeeze out very little water. Again make sure you do not squeeze a lot because you will be removing the moisture and when it is fried also moisture is removed which can lead to a dry chunk. Therefore squeeze very little excess out and try to only dab off the moisture present on the top and add to a big bowl. To it, add the corn flour, chilli powder, salt and pepper. Mix it gently until the corn flour coats it. Toss with light hands making sure you do not squeeze the soya.

Now heat oil in a skillet until a piece of the soya sizzles when added to it. Once the oil is hot enough, carefully fry the soya in batches until deep golden brown and crisp. It will splutter when you add it to the hot oil so do it carefully. Drain well on paper towel to remove excess oil.

For Spicy, Sour Sauce:

Quarter the onions and cut the capsicum in rough triangles. Slice the garlic, ginger and green chillies. Heat a wok and add oil to it. To it, add the ginger, garlic and chillies. Sauté for a minute and add the onions to it. Fry onions until they have softened. Add the capsicum and sauté for a minute or so.

Now add the sugar, soy sauce, chilli sauce and vinegar. Season it with salt and pepper and also check for the tang and spice. Add about ¼ cup of water to it. Dissolve the corn flour in a little water and add to the sauce. Bring to a boil and then reduce. The sauce will start to thicken and also get a glossy shine. Give it a quick taste and check if all the flavours are balanced. If you feel if the sauce is lacking a bit of sweetness or sourness or spiciness, feel free to season it as per your taste but make sure you don’t get carried away. 😉

Once the sauce reaches the consistency you desire, remove from heat and add the crisp soya to it and serve immediately with a few strips of ginger for garnish.



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