Chilli Soya Chunks: An Irresistible Indo-Chinese Protein Snack

Chilli Soya Chunks is a vibrant Indo-Chinese appetizer that fuses the satisfying chew of soya nuggets with the irresistible flavors of sweet, spicy, and tangy sauces. Bursting with color from crunchy capsicum and spring onions, this hearty vegan dish makes for a delicious party starter or a satisfying midweek snack. Unlike other street-style dishes, soya chunks retain their texture, remaining delightfully crisp even after being tossed in sauce, making them perfect for gatherings where you want that fresh-out-of-the-pan taste to linger. With pantry-friendly ingredients and minimal prep, you’ll whip up this protein-packed treat in a flash—no need to rely on store-bought starters when you can serve this homemade delight!

Boiling the soya chunks in advance ensures they’re soft and tender, while a light cornflour and spice coating gives them their signature crust after frying. The saucy toss brings together aromatic garlic, crunchy peppers, and the zing of Indo-Chinese staples like soy sauce, tomato ketchup, and a hint of chili. Serve it hot, garnished with spring onions, alongside fried rice or noodles, or simply enjoy them on their own. With soya chilli, every bite strikes the perfect balance between satisfying protein and crave-worthy flavor—proof that the best of street food can be made effortlessly at home.

Chilli Soya Chunks: An Irresistible Indo-Chinese Protein Snack

Print Recipe

By Malini Serves: 3 Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 4 cup water
• ½ tsp salt
• 1 cup soya chunks
• 1 tbsp thick yogurt
• ½ tsp ginger garlic paste
• ¼ tsp crushed black pepper
• ½ tsp Kashmiri red chilli powder
• ¼ cup cornflour
• oil for frying
• 4 tsp oil (for sautéing)
• 3 cloves garlic, chopped
• 1 green chilli, slit
• 4 tbsp spring onion, chopped
• 2 tbsp onion, chopped
• 10 cubes capsicum
• 2 tbsp tomato sauce
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tsp chilli sauce
• ¼ tsp crushed black pepper
• ¼ tsp salt
• 1 tsp cornflour
• ¼ cup water

Instructions

1

Bring water to a boil with salt, add soya chunks, and cook until soft. Drain and squeeze out excess water.

2

Toss boiled soya chunks with yogurt, ginger garlic paste, crushed pepper, Kashmiri chilli powder, and cornflour to coat evenly.

3

Heat oil in a deep pan and fry the coated soya chunks until crisp and golden. Drain on paper towels.

4

In a separate large wok, heat oil and sauté chopped garlic and slit green chilli over high heat until aromatic.

5

Add chopped onions and spring onions, sauté for a minute, then toss in the capsicum cubes and cook until they begin to soften but stay crisp.

6

Pour in tomato sauce, chilli sauce, vinegar, soy sauce, black pepper, and salt. Stir well and let flavors blend for a minute.

7

Mix cornflour with water to form a slurry, add to the pan, and cook until the sauce thickens to a glossy consistency.

8

Add the fried soya chunks to the sauce, toss thoroughly to coat, and continue to stir for a minute until evenly combined.

9

Transfer to a serving bowl, garnish with fresh spring onion greens, and serve hot.

Notes

Tips:
Always boil and squeeze soya chunks well before marinating to remove any raw flavor and excess moisture., For a healthier version, pan-fry or bake the coated soya chunks instead of deep frying., Keep the heat high while tossing vegetables and soya for that signature street-style smoky flavor., Adjust the amount of chilli sauce to dial the heat level up or down to your liking.