Friday, April 20, 2012

Soya Chunks Manchurian

This is not a quick and easy recipe, but the effort is well worth it. Soya Chunks or textured vegetable or Soy protein is rich in , well protein. Believe it or not, this is actually the byproduct of oil extraction. Since almost all the oil is extracted from the soy bean, only the protein remains. Soy chunks has more protein by weight than lean cuts of beef. But before you start eating soy or TVP everyday be advised that this is a by-product of a chemical process called solvent extraction. Hexane is used to dissolve the oil in the soy bean flakes and the residue is cooked and extruded under pressure to form TVP. Since hexane is volatile it is almost all gone, but there may be hexane residues.


1. 100 gms of Soya Chunks.
2. Ginger & Garlic paste.
3. Fresh ginger minced - 1 tsp.
4. Soy sauce - 1tbsp
5. 1 tbsp corn starch
6. Onion diced - 1 cup
7. Curry power - 1 tsp.
8. Sesame oil - 1 tbsp.
9. Green onions to garnish.
10. Lemon juice.


1. In a pot add 4-5 cups of water, salt to season and curry powder and bring it to a rolling boil.
2. Remove from heat and add the soy chunks in the curry water and let it soak for about 5 min.
3. Drain the water (and save it for reuse), and squeeze the water from the soy chunks.
4. In a separate pot, fry ginger garlic paste and onions in a bit of oil till the onion is golden brown.
5. Add 2 cups of curry water, 1 tbsp soy sauce, 1 tbsp sesame oil and bring it to a boil.
6. Dissolve corn starch in warm water and add the liquid to the boiling curry water. Turn the heat to low and simmer till the sauce is thick. Season with salt to taste. 
7. Add the sauce to the soy chunks and coat well. drizzle lemon juice and garnish with green onions.

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