Guys, have I ever told you I was raised on spicy food? My mom used to coat everything with black pepper without even trying the food. At first, I hated it. The food was barely edible, but then I got used to it, and now I kinda dig it.
This dish gets its serious heat from dried red chilies, and extra hot chilli sauce. I used Encona limited edition carolina reaper chilli sauce. Guys, it’s sooo good.
To make this delicious protein packed vegan dish, simply marinate the soya chunks in a bit of soy sauce, garlic and hot chilli sauce before pan-frying in a little olive oil.
Serve with your favourite veggies and noodles, quinoa or rice for a hearty, vegetable-packed and nutritious meal. Yes, it’s that easy. If you’ve been craving simple, plant-based meals that don’t require a ton of time then this is the recipe for you!
Spicy chilli soya protein stir fry
- 3 tbsp soy sauce
- 1½ cups soya chunks
- 1½ tbsp hot chilli sauce
- salt and pepper to taste
- 2 garlic cloves, minced
- ½ tsp dried chilli flakes
- ½ tsp ginger powder
- 1 tsp cold water
- 2 tbsp olive oil
- If serving with vegetables/noodles, begin preparing at this time. Otherwise, move onto the next step.
- Prepare the sauce by combining all the ingredients (apart from olive oil which we will use for frying) in a small mixing bowl. Whisk thoroughly to combine, taste and adjust seasonings as needed.
- Place the soya chunks in the bowl, stir, making sure all chunks are covered evenly. Set aside for 5-10 minutes.
- Heat a large pan over medium heat. Add 2 tbsp olive oil and let warm for 30 seconds.
- Using a slotted spoon (or fork), slowly add the marinated soya chunks to the pan (leaving any excess marinade behind but don’t throw it away as we will be adding it to the pan later).
- Cook on all sides for around 1 minute, or until light golden brown. Add the leftover sauce and cook, stirring frequently for around 5 minutes, or until warmed through.