Air fryer recipe · Starters
Air-Fryer Chilli Soya Chunks
Protein-packed soya chunks crisped and tossed in a bold soy-chilli pepper sauce.
- 34 minTotal time
- 195°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 185kcal
- 41.8 gprotein
- 7.1 gcarbs
- 1.7 gfat
- 0.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soya chunks1.5 cups
- Cornflour3 tbsp
- Garlic & green chilli1 tbsp + 2
- Soy & chilli sauce1 tbsp each
- Capsicum & onion1 cup
- Black pepper1 tsp
Method
Soak and squeeze
Soak the soya chunks in hot salted water for 10 minutes until plump, then squeeze out all the water firmly. Well-drained chunks crisp up in the air fryer, while wet ones just steam and stay spongy inside.
Marinate lightly
Toss the squeezed chunks with cornflour, salt, pepper and a little soy until they wear a thin coating, then let them sit 5 minutes. The short rest lets the porous chunks drink in flavour and the cornflour set for crunch.
Make the sauce base
Saute the garlic, green chilli, onion and capsicum on high heat until the edges catch and smoke a little, then add the soy and chilli sauce with a splash of water and keep it warm and ready. High heat keeps the veg crisp and adds a wok-style char.
Ready the finish
Keep the sauce pan warm beside the fryer and loosen it with a splash of water if it thickens, then crack the black pepper ready to scatter. Soya is porous and drinks up sauce fast, so a warm, loose sauce lets it coat evenly right at the end.
Air-fry the chunks
Spread the chunks in a single layer, mist with oil and air fry at 195°C for 15 min, shaking once, until browned and crisp at the edges. Tip the hot chunks into the warm sauce, toss fast so the porous surface soaks it up, finish with cracked pepper and serve.
