EasyDinnerLunch
Golden Dal
15 min prep·60 min cook
2 servings
View Recipe
Medium
A flavorful and spicy TVP stir fry.
Bring the double strength veg stock to a rolling boil, stir in the yeast extract, then add the soy protein chunks.
Take off the heat, cover, and leave to stand for 10 minutes until fully rehydrated.
Drain, then leave to cool slightly before squeezing out all the excess liquid.
Heat a generous splash of oil in a wide pan over medium high heat.
Add the rehydrated chunks and fry until deeply golden and crisp all over.
Push the chunks to the side of the pan.
Add a little more oil if needed, then fry the spring onions, chilli, ginger and garlic in the empty side of the pan for 1 to 2 minutes until fragrant.
Add the black pepper and toast briefly.
Stir in the ketchup, soy sauce, sriracha, rice wine vinegar and sugar, letting it bubble for a minute to thicken slightly.
Toss everything together so the chunks are well coated.
Pour in the cornflour slurry and cook for 1 to 2 minutes until glossy and sticky.
Take off the heat, adjust seasoning if needed, and serve hot on a bed of rice.
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