Spicy Chinese-style soy chunks with onion

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1. Simmer the soy chunks

   Bring the water to a boil, add the bouillon, a little salt, and Vegeta, then add the soy chunks and simmer briefly until softened. Drain, reserving the cooking broth.

2. Sauté

   Heat the oil in a skillet and sauté the chopped onion. Add the soy chunks, mustard, soy sauce, Worcestershire sauce, and both paprikas. Stir, then pour in some of the reserved broth.

3. Thicken the sauce

   Simmer briefly, sprinkle with the starch or all-purpose flour, and cook, stirring constantly, until the sauce thickens.

   Serve with rice or pasta.

Tip: Squeeze the cooked soy chunks well before sautéing so they absorb more sauce and seasoning. Both bouillon and Vegeta are salty, so add salt only at the end, to taste.

This recipe was translated from the Slovak original: Pikantné sójové kocky na čínsky spôsob s cibuľou