Is anyone familiar with this soy product. I've had some success with it but also some failures. I would love to hear how others prepare it. I haven't been able to find much information online.
Instructions I've found say to soak for 20 min. I find that's not nearly enough. Some chops soften nicely, others not at all.
Thanks in advance.
by PurpleHairHippyGran
1 Comment
For me, textured soy has gotta be boiled. It tenderizes it to where it needs to be, and it removes most of that distinct TVP flavour. Pressure cooking it does an even better job, but I don’t usually bother.
I usually boil for 10+ minutes, then rinse and squeeze as much water out of it as I can. After that, it’s a blank canvas, season as you want. My quick and dirty is to just sprinkle “beef” stock powder, spray some oil on it and air fry.