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In a medium bowl, combine the TVP with 600 ml of hot water and 1 tsp salt. Let it soak for about 10 minutes until rehydrated and soft.
Drain any excess water from the TVP.
In a skillet, heat a little oil over medium heat. Add the minced garlic and chili pepper, sautéing until fragrant.
Add the rehydrated TVP to the skillet and stir-fry for 3-5 minutes.
Mix in the soy sauce, vinegar, and ginger powder. Stir well to coat all pieces evenly.
Cook for another 3-4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Serve warm as a main dish or as a protein addition to salads or rice bowls.
Serving and storage tips:
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