NUTRITION

SERVINGS

INGREDIENTS

85 g Soya chunks

1 tbsp Cornstarch

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 cup Bell peppers

0.5 cup Red onion

1 tbsp Garlic

1 tsp Ginger

1.5 tbsp Tamari

1 tbsp Gochujang

1 tsp Rice vinegar

1 tsp Sesame oil

1 tbsp Green onions

PREPARATION

• 1

  Rehydrate the dry soya chunks in boiling water for 10 minutes until softened, then drain and squeeze out all excess moisture thoroughly.

• 2

  Place the damp soya chunks in a bowl and toss with cornstarch, sea salt, and black pepper until every piece is evenly coated.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the soya chunks until they are golden brown and crispy on all sides.

• 4

  Add the sliced bell peppers and red onion to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 5

  In a small bowl, whisk together the minced garlic, grated ginger, tamari, gochujang, and rice vinegar to create the sauce.

• 6

  Pour the sauce mixture into the skillet and toss everything together for 1-2 minutes until the glaze thickens and coats the chunks beautifully.

• 7

  Remove from heat, drizzle with sesame oil, and garnish with freshly sliced green onions before serving.