Ingredients

The following ingredients have 4 Servings
  • 5 TVP slices ((use the large ones))
  • 1/2 cup oil for frying
  • 1 tbsp oil
  • 1 shallot (minced)
  • 2 tbsp char siu sauce (Chinese BBQ sauce)
  • 2 tsp sweet chili sauce
  • 1 tsp vegan fish sauce or soy sauce
  • 1/2 tsp coconut sugar
  • 3 tbsp water

Instruction

  • Add the dried TVP slices to a large bowl and cover with boiling water. Let it sit for at least 20 minutes, or until tender. Depending on the brand, it might take up to 1 hour. If the slices float on the top of the bowl, cover with a smaller plate to submerge it.
  • Drain the TVP and rinse it a couple of times. Squeeze it to remove as much water as possible.
  • Heat the oil in a deep saucepan over medium heat. Once the oil is hot, fry 2-3 TVP slices at a time, until golden brown on both sides, about 3 minutes. I recommend flipping halfway through frying. Transfer the fried TVP to a plate lined with a kitchen paper towel to remove excess oil. Repeat with the remaining slices.
  • Add a tablespoon of oil to a non-stick skillet. Once hot, add the minced shallot and fry for 1-2 minutes. Next, add the char siu sauce, sweet chili sauce, vegan fish sauce (or soy sauce), and coconut sugar. Stir to combine with the shallots.
  • Add the fried TVP slices and the water and stir to coat the slices with the sauce. Cook for another 2-3 minutes, or until almost no water remains.
  • Remove from heat and use a pair of scissors to cut each slice into thinner strips, leaving about 1/2-inch on the side so the strips stay together.
  • Serve immediately on top of white rice, topped with sautéed green onions! You can also use the slices in sandwiches, stir-fries, or on top of pizza! Vegan ribs will keep for up to 3 days in the refrigerator.