Soya Chunks Manchurian
Featuring pan-fried soya chunks cooked in a rich and savory gravy, this soya chunks Manchurian is a great meatless dinner! It is packed with flavors, easy to make, and ready in 30 minutes.
Servings: 4 servings
Calories: 124kcal
Ingredients
For soya chunks
- 2 cups soya chunks
- 2 tablespoons cornstarch
- 1 teaspoon chili powder
- ½ teaspoon salt
For gravy
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 medium red onion diced
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- ½ stalk celery finely chopped
- ¼ green pepper finely chopped
- 1 cup vegetable broth
Seasonings
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon ketchup
- 1-2 teaspoons sriracha
- 1 teaspoon dark soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sugar (optional)
Instructions
- Simmer soya chunks in a pot of water for 3-4 minutes to rehydrate them. Rinse them in water for 2-3 times, squeezing out excess water after every rinse.2 cups soya chunks
- After the final rinse, firmly squeeze out excess moisture from soya chunks. In a plate, add rehydrated soya along with cornstarch, chili powder, and salt. Toss until the cornstarch and seasonings are well distributed.2 tablespoons cornstarch, 1 teaspoon chili powder, ½ teaspoon salt
- Heat up a tablespoon or so of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium high heat. Pan-fry for 2-3 minutes, untouched, before flipping it over and cooking on the other side. Set aside for later use.
- Mix cornstarch and water together to make your cornstarch slurry. Set aside.1 tablespoon water, 1 tablespoon cornstarch
- Add another ½ tablespoon of oil in the skillet, then saute onion for 2-3 minutes until translucent.1 medium red onion
- Add ginger and garlic, and fry for a minute until fragrant.2 teaspoons minced ginger, 3 cloves garlic
- Then, toss in chopped pepper and celery. Cook for 2-3 minutes, or until veggies have softened.½ stalk celery, ¼ green pepper
- Pour in broth along with all seasonings. Bring mixture to a simmer, then add cornstarch slurry. Cook for a couple of minutes, or until sauce is thick and shiny.1 tablespoon soy sauce, 1 tablespoon ketchup, 1-2 teaspoons sriracha, 1 teaspoon dark soy sauce, 1 teaspoon rice vinegar, ½ teaspoon sugar, 1 cup vegetable broth
- Add cooked soya chunks back to the pan, and mix until everything is well incorporated. Give it a taste, adding more soy sauce if needed. Garnish with some chopped green onion, and enjoy!
Notes
Helpful tips
- Squeeze out excess moisture from the soya chunks - After boiling and rinsing, gently squeeze the soya chunks to get rid of the water. This allows soya chunks to absorb flavors and crisp up better.
- Frying soya chunks - Instead of pan-frying, you could deep fry soya chunks in oil instead! Fried soya chunks will be slightly crispier but slightly higher in fats.
- Serve immediately - Soya chunks Manchurian is best served within an hour of cooking to preserve the crispiness of the soya chunks. However, leftover Manchurian can be refrigerated for 2-3-days.
Nutrition
Calories: 124kcal | Carbohydrates: 18g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 938mg | Potassium: 114mg | Fiber: 5g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg
