… with flavored rice from the soy lover in me!
My appreciation for soy chunks started when a friend of mine, a strict vegetarian, asked me about ways to cook Nutrela soy chunks, a while ago. Like most soy products, these chunks is low in fat and high in protein. Technically known as Textured Soy protein (TSP), they are an healthy alternative to meat.
(Note: Nutrela is available both as chunks and granules, I opt for the chunks as I find them easier to cook.) Read More on TSP.
I usually do not follow ‘a’ particular recipe to cook these soy chunks, instead I use a mish-mash of ingredients that I find in my kitchen pantry at that instant of time. For a change, this time around I decided to come up with a recipe – custom made for these soy chunks- and in the process document everything I felt to include.
I usually keep a couple of red peppers handy, as I simply love the flavor and always look for ways to incorporate them into my cooking. This was one such opportunity to include some of it. I also decided to throw in some chopped yellow squash, to add some color.
2 cups Soy Chunks
½ cup Red Peppers, finely chopped
½ cup Yellow squash, finely chopped
1 tsp Dark Soy Sauce
2 tsp water
¼ tsp Paprika powder
1 tsp of Sesame oil
Salt to taste
1 cup freshly squeezed Grapefruit juice
- Re-hydrating the soy chunks
Add soy chunks to 8-9 cups of water. Bring to boil. Allow to sit for a few minutes. Strain and set soy chunks aside. (I avoid squeezing the chunks after straining)
Alternatively, the instructions provided on the package could be followed.
- Heat oil in a wok, add red peppers, squash, paprika powder and sauté for 3-4 min.
- Mix soy sauce in 2 tsp water and pour onto the sautéed mixture and cook on medium for 2-3 min.
- Add soy chunks, toss well and add grapefruit juice. Add salt to taste. Allow to simmer covered, for 8-10 min.
- Simmer for 6-8 min uncovered, till all the liquid is absorbed and the chunks get evenly coated with the flavors.
1) Grapefruit juice could be substituted with ¼ cup store bought orange juice mixed in ½ cup water.
2) The tart and bitterness of the grapefruit juice will not interfere with the flavor. The end product will not be tart or bitter as cooking the juice with other ingredients suppresses its original essence.
I included the same veggies and created a version of flavored rice to pair with these soy chunks. I used pre-cooked rice, so if you do have left over rice, it’s a great quick fix, even without the sautéed soy chunks.
2 cups pre-cooked rice
¼ cup low sodium, organic vegetable broth
½ cup finely chopped red peppers and yellow squash
¼ tsp pepper powder
1 tsp cooking oil
Salt to taste
- Heat oil in a wok, add veggies, pepper powder. Sautee till they veggies soften and turn golden brown (for squash).
- Add vegetable broth and simmer uncovered for 3- 4mins.
- Stir in rice. Add salt to taste.
- Mix well and cook covered on low for 4-5 min.
- Serve hot.
Optional: You could beat in 1 egg along with veggies. But, add vegetable broth only after egg is well done.