2 cups dried soy chunks
3 cups vegetable broth
2 cloves of mashed garlic
1 tsp salt
1 inch cube of grated ginger
1/2 cup flour
3/4 cup vegetable broth
1/2 cup cornflour
1 cup bread crumbs
1 tbsp garlic powder
1 tbsp lemon pepper
1/2 tsp salt
Recommended: Meaty vegan delights
In a large bowl, mix soy chunks, mashed ginger-garlic, and 1 tsp salt. Fill the bowl with vegetable broth until it covers the soy chunks. Soak for 20 minutes or until chunks are soft.
Heat oil in a pan. Mix 1/2 cup flour and 3/4 cup vegetable broth from the soaking soy chunks and whisk until no lumps remain. Divide between two bowls.
Once the chunks are soft and soaked, gently squeeze the excess liquid from the soy chunks and coat in one of the bowls of flour mixture.
Transfer the chunks to a ziploc bag with 1/2 cup cornflour. Shake until coated and transfer to the second bowl of flour mixture, coat. Now transfer to another ziploc bag that has the garlic powder, bread crumbs, lemon, pepper, and salt.
Fry the chunks in oil in batches until golden.
Remove and drain on a paper towel.