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Is there anything quite as alluring as a sticky, sweet, and savoury sauce? It transforms these soy strips into a mouthwatering, moreish dish that may just have you licking your plate clean.

You will need

Serves 2

  • 2/3 bag TVP strips
  • 3 cups hot vegan beef style stock


  • 1 teaspoon minced ginger
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sesame oil


  • 1/4 cup tomato paste
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar or maple syrup
  • 1 teaspoon minced ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon minced red chilli paste
  • 1/4 cup rice vinegar
  • 1 red capsicum, diced
  • 3 spring onions, sliced
  • 1 tablespoon sweet chilli sauce (optional)
  • 1/3 cup cornflour
  • Oil for frying

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5 mins to prep

15 mins to cook

15 mins to soak

  1. Step 1

    Place the TVP strips into a bowl, add the vegan beef-style stock and stir to combine. Leave for 15 mins until the TVP has rehydrated and drain.

  2. Step 2

    Mix the marinade ingredients together until well combined, and add in the TVP, mixing to coat it in the marinade.

  3. Step 3

    Add the cornflour to the strips and toss until fully coated.

  4. Step 4

    In a wok, heat the oil and put the strips in to fry, separating them as much as possible.

  5. Step 5

    Fry until crisp and lightly browned on both sides, then drain on some paper towel.

  6. Step 6

    Using the same wok (no need to clean), cook the chopped capsicum and spring onions in 1 or 2 tablespoons oil for 1 minute until crisp. Add in the remaining sauce ingredients, mix to combine, and bring to a simmer.

  7. Step 7

    Add the TVP strips into the wok and stir through until everything is sticky and coated.

  8. Step 8

    Serve over a bed of rice (or noodles) and garnish with fresh spring onion.

Recipe: Rebecca Veale

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