Last updated First published By Joshua Khoury, VEGIE founder
This soy chunk stir-fry crisps soaked dry soy chunks in a hot wok, then tosses them with broccoli, red capsicum, carrot and a ginger soy sauce. Cooking takes about 15 minutes once the chunks are soaked and squeezed. It serves 4 over rice.
Squeezing the soaked chunks well is the step that matters most, because drier chunks brown and hold the sauce.
The recipe works with any plain dry soy chunks on sale today; VEGIE Chunks are a range concept, not a product you can buy.
Serving illustration of soy chunks in a saucy dish (AI-generated VEGIE brand imagery). A stir-fry photo will replace it.
Recipe at a glance
Serves
Prep
Cook
Total
4
20 min
15 min
35 min
Ingredients
For the chunks
120 g dry soy chunks
Boiling water or vegetable stock, enough to cover
1 tbsp soy sauce
1 tbsp cornflour (cornstarch)
For the sauce
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup or brown sugar
1 tsp sesame oil
1 tsp cornflour
1/3 cup (80 ml) water
For the stir-fry
2 tbsp neutral oil
1 head broccoli, cut into small florets
1 red capsicum (bell pepper), sliced
1 carrot, thinly sliced
3 garlic cloves, finely chopped
1 tbsp finely grated ginger
To serve
4 cups cooked rice
2 spring onions, sliced
1 tbsp sesame seeds, if suitable for you
Method
Soak the chunks. Put the dry soy chunks in a bowl and cover them with boiling water or stock. Soak or simmer them for the time on your pack, until soft all the way through. Cut one in half to check.
Squeeze and coat. Drain the chunks, let them cool for a minute, then squeeze out as much liquid as you can. Cut any large pieces in half. Toss with 1 tbsp soy sauce and 1 tbsp cornflour.
Mix the sauce. Whisk the soy sauce, rice vinegar, maple syrup, sesame oil, cornflour and water in a small jug.
Crisp the chunks. Heat 1 tbsp oil in a wok or large frying pan over high heat. Fry the chunks for 4 to 5 minutes, turning, until golden at the edges. Tip them onto a plate.
Cook the vegetables. Add the remaining oil. Stir-fry the broccoli and carrot for 3 minutes, adding a splash of water to help the broccoli steam. Add the capsicum, garlic and ginger and stir-fry for 2 minutes more.
Sauce and serve. Return the chunks to the wok. Stir the sauce, pour it in and toss for 1 to 2 minutes until glossy and thickened. Serve over rice with spring onion and sesame seeds.
Tips and swaps
Snow peas, baby corn or bok choy can replace or join the broccoli.
Add 1 tsp chilli flakes or a spoon of chilli crisp to the sauce if you like heat.
Firm tofu, pressed and cubed, can stand in for the soy chunks; skip the soaking step.
How much protein is in this recipe?
Soy chunks are made from soy, but protein per serving varies by brand and by how much liquid the chunks absorb. Use the Nutrition Facts on your own pack, which give protein per dry weight. See our guide to protein per serving for how to calculate it. For more, see protein per serving in vegetarian foods.
How do I store leftovers?
Cool leftovers quickly and refrigerate them promptly in small containers. Australia’s Food Safety Information Council advises eating refrigerated leftovers within 2 to 3 days and reheating them until steaming hot, at least 75°C in the centre.
Allergens
Contains soy. Soy is one of the allergens that must be declared on food labels in Australia and New Zealand, so this recipe is not suitable for anyone with a soy allergy. Soy sauce, pasta, tortillas and some stocks can also contain wheat or other allergens, so check every label.
Frequently asked questions
Do soy chunks need to be soaked before stir-frying?
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Yes. Dry soy chunks need to be soaked or simmered in boiling water or stock until soft all the way through, then squeezed. Follow the time on your pack, because chunk size varies between brands.
Why are my soy chunks spongy?
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Usually they still hold too much water. Squeeze them firmly after soaking, coat them in a little cornflour and fry them in a very hot pan before adding the sauce.
Can I use tofu instead of soy chunks?
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Yes. Press firm tofu, cut it into cubes and fry it the same way. It needs no soaking.
How long does soy chunk stir-fry keep?
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Refrigerate leftovers promptly in small containers and eat them within 2 to 3 days, reheating until steaming hot, in line with Food Safety Information Council advice.
VEGIE is a soy-protein pantry food in development. Join the launch list for product news. It is not an order, and there is no price or launch date yet.
