Sweet and sour soy chunks with peppers

By the GetYourMacros team · 18 September 2026

A lightened-up Asian classic featuring protein-rich soy chunks and crisp bell peppers in a tangy, naturally sweetened sauce.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 65 g Textured soy protein
• 200 g Bell peppers
• 40 g Spring onion
• Tomato paste to taste
• 20 ml Rice vinegar
• Soy sauce to taste
• 10 g Agave syrup
• Cornstarch to taste
• 5 ml Vegetable oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Place the soy chunks in a bowl, cover with boiling water or broth, and let them rehydrate for 10 minutes until tender.
2. Squeeze the soy chunks very well to remove excess water, then toss them with half of the cornstarch.
3. Cut the bell peppers into bite-sized squares and slice the spring onions, keeping the white and green parts separate.
4. In a small bowl, whisk the rice vinegar, soy sauce, agave syrup, tomato paste, and the remaining cornstarch with a splash of water.
5. Heat the vegetable oil in a non-stick pan and sear the soy chunks over medium-high heat for 5 minutes until golden and slightly crispy.
6. Add the peppers and the white parts of the spring onion to the pan, stir-frying for 6-7 minutes until the vegetables are tender-crisp.
7. Pour the prepared sauce into the pan and toss everything for 1-2 minutes until the sauce thickens and glazes the ingredients.
8. Garnish with the green parts of the spring onion and serve hot.

Tips

• Squeezing the soy chunks thoroughly is key; the drier they are, the better they will absorb the sauce and crisp up.
• This dish keeps well in the fridge for 2 days; reheat in a pan with a tablespoon of water to loosen the glaze.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.