Soy chunks especially the big ones have a real meat texture. When cooked they even taste somewhat like meat (per my friends since I am vegetarian). When I saw the original recipe in WebMD for Thai style chicken recipe, I immediately thought I can use soy chunks instead of meat. Original recipe also had fish sauce. I have replaced it with Soy Sauce. This recipe is adapted from WebMD but I have modified it to fit my taste.
- 4 oz dried soy chunks (Textured Vegetable Protein)
- Hot water
- 2 teaspoons cooking oil
- 1 medium red bell pepper
- 1 small onion (1/3 cup sliced)
- 1 tablespoon minced garlic
- 2 teaspoons minced garlic
- 1½ tablespoons red curry paste
- 8 oz cauliflower florets
- 1 cup water
- 1 cup thin coconut milk
- salt to taste
- ½ teaspoon light brown sugar
- 1 teaspoon low sodium soy sauce
- 2 cups baby spinach torn into small pieces
- 2 teaspoons lime juice
- Add enough hot water to soy chunks and cover and let stand for about 15-20 minutes
- Squeeze out the water from soy chunks and set aside
- Add oil to a covered saucepan and when hot, add bell pepper, and onion and sauté for about 5 minutes.
- Add garlic, ginger, and red curry paste and fry for about 2 minutes.
- Add soy chunks and mix well and fry for about 2-3 minutes in low flame
- Add water, coconut milk, soy sauce, salt, and brown sugar and bring to a boil.
- Add cauliflower and reduce flame to medium-low. Cover and cook until cauliflower is tender and gravy is thickened.
- Add spinach and cook further one minute or until spinach is wilted.
- Add lime juice and let stand covered before serving
- Serve warm with rice
- Yields: 4 as a side dish.