Hot and Sweet Soya
Indulge in the bold, tantalizing flavors of Hot and Sweet Soya, a vibrant fusion dish perfect for weeknight meals or special occasions! This protein-packed vegetarian recipe features tender soya chunks simmered in a luscious sweet and spicy sauce made with tomato ketchup, soy sauce, red chili sauce, and a drizzle of honey for a balanced kick. Sautéed garlic, ginger, and crunchy bell peppers add layers of aroma and texture, while a cornstarch slurry gives the dish its signature glossy finish. Ready in under 35 minutes, Hot and Sweet Soya is an irresistibly flavorful dish that pairs beautifully with steamed rice, noodles, or even as a standalone treat. Garnished with fresh spring onions for a pop of color and freshness, this quick and easy recipe is sure to become your new favorite!
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Recipe Information
Ingredients
- 2 cups Soya chunks
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 1 medium Onion, finely chopped
- 2 Green chilies, slit lengthwise
- 1 medium Red bell pepper, diced
- 3 tablespoons Tomato ketchup
- 2 tablespoons Soy sauce
- 1 tablespoon Red chili sauce
- 1.5 tablespoons Honey
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 0.5 teaspoon Black pepper powder
- 2 tablespoons Spring onions, chopped (for garnish)
Instructions
Bring 4 cups of water to a boil in a medium-sized pot. Add 1 teaspoon of salt and the soya chunks. Boil for 5-7 minutes or until the soya chunks are soft.
Drain the water and rinse the soya chunks under cold water. Squeeze out the excess water and set aside.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat.
Add the minced garlic and ginger. Sauté for 1 minute until aromatic.
Add the chopped onion and slit green chilies. Cook for 2-3 minutes until the onion turns translucent.
Stir in the diced red bell pepper and cook for another 2 minutes, retaining a slight crunch.
Add the boiled soya chunks to the pan and mix well with the vegetables.
In a small bowl, combine tomato ketchup, soy sauce, red chili sauce, honey, and black pepper powder. Mix until smooth and pour the sauce mixture into the pan.
Toss everything together to coat the soya chunks and vegetables with the sauce.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Add the cornstarch slurry to the pan and stir continuously for 1-2 minutes until the sauce thickens.
Remove the pan from heat and garnish with chopped spring onions.
Serve hot as a standalone dish or with steamed rice or noodles.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 57.6 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 3822 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
