Twice-Seasoned Soy Strips

This is the latest attempt of my ongoing mission to master the seasoning of textured soy protein (TSP). Usually I’m lazy and just boil the TSP chunks in a broth made from vegetable stock cubes, but this time I tried something fancier. We thought that the result was really good.


For the soy strips:

  • 100 g soy protein strips
  • 1 tablespoon canola oil
  • 2 cloves of garlic, crushed
  • 1 tablespoon crushed ginger
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon brown rice vinegar
  • about 2 dl water
  • ½ teaspoon salt
  • 1 teaspoon sugar

First, I rinsed the TSP strips. Then I heated the oil in a cooking pot on medium heat, added the crushed garlic and ginger to the pan, and fried them for a couple of minutes. Then I added the rest of the ingredients, and brought the stew to boil. As the TSP strips started to absorb the liquid, I started stirring them, until all the liquid was absorbed. This took me about 5 minutes. The TSP strips were now ready to use.

For the sauce, Anni mixed:

  • 2 tablespoons soy sauce
  • 1 ½ tablespoons sherry
  • 2 teaspoons raw cane sugar
  • 1 teaspoon crushed chili in oil (or chili paste)

We stir-fried also:

  • 1 red bell pepper, cut into strips
  • 2 medium carrots, sliced

The second seasoning took place just before serving. I stir-fried the sliced carrots and red bell peppers for a few minutes, and just before serving I added the TSP strips into the wok pan, stirred them for a second, and then added the sauce Anni had prepared.

We ate the veggies and soy strips together with jasmin rice and steamed Shanghai Bok Choy. I think the soy strips were more savoury than when boiled with a stock cube and water. It’s easy to end up with TSP strips that are a bit too salty with both methods, so take it easy on the soy sauce, if the brand you use is very salty.

By the way, readers in Helsinki: We think that the best TSP strips (“soijasuikaleet”, that is) in town are in Al-Marwan, small shop on Fleminginkatu between Vaasankatu and Helsinginkatu that sells mostly Middle-Eastern foodstuffs.


  1. Posted December 2, 2007 at 03:11 | Permalink

    Where I stay, the mock soy “meats” we buy are already flavoured, but I think it’s better if it came unflavoured so we won’t have to ingest all that msg.
    Your stir fry dish reminds me of my own dinner, we do stir frys very often here :)

  2. Heikki
    Posted December 2, 2007 at 13:50 | Permalink

    I don’t think there are any pre-flavoured soy protein products on sale here, so we have to always season them. But like you said, it can be a good thing too!

    I used to live in Malaysia for half a year. I think that has influenced my cooking habits a lot. Although I rarely cooked myself when I was in Penang, but afterwards, when I missed all the great food I was eating there, I started to incorporate some of the ingredients and techniques into my cooking. So maybe that explains some of the similarities! =)

  3. candice
    Posted April 3, 2008 at 23:46 | Permalink

    i’m wondering it TSP is similar to our TVP (texturized vegetable protein)in the US…

    this recipe looks wonderful…

    i’m feeling very hungry! :)

  4. Anni
    Posted April 4, 2008 at 09:17 | Permalink

    Hi Candice, I checked in the Wikipedia and found out it’s the same thing! I always thought that textured vegetable protein wasn’t necessarily made of soy, but turns out it is – good to know. Thanks for asking, and happy cooking!

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