Recipe For Deep Fried Black Pepper and Sesame Soy Gluten with Choy Sum


Soy gluten is made from the combination of wheat gluten and soy bean gluten. Contrary to tofu, it has a chewy texture. When deep fried, its volume expands, creating a crispy exterior.  The gluten shrinks when dipped in the black bean sauce creating a meaty texture. I used the same method as my sunken tofu so that the soy gluten absorbs all the flavor of the sauce.

What I love about this recipe is that it is probably the only dish that Lulu and I get to enjoy eating together and feeding each other. The soy gluten has a similar texture to meat, but with a very different taste. So if you’re a carnivore like me, you’ll enjoy this dish as much as I do.

To be honest with you, I’m not a big fan of vegetarian food. I have been cooking a lot of veggie dishes since I got married, but I don’t really enjoy them without adding some meat. I keep complaining to Lulu how much I would love to be able to share a meal together. I’ve tried to convert my husband into a meat eater for almost 5 years, but I’ve been wildly unsuccessful. So in a way, one could say that this is my recipe for a happy marriage.

1. Info for Deep Fried Black Pepper and Sesame Soy Gluten with Choy Sum

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 4
  • Calories: unavailable

2. Ingredients for Deep Fried Black Pepper and Sesame Soy Gluten with Choy Sum

  • 1 (10-ounce) can soy gluten, drained
  • 1 cup peanut oil, + 3 tablespoons (as needed)
  • 1 small white onion, thinly sliced
  • 2 teaspoons garlic, finely minced
  • 2 cups baby choy sum, quartered, lengthwise, then cut in half
  • 3/4 teaspoon mushroom seasoning salt
  • 1/2 cup button mushrooms, sliced
  • 1/2 carrot, julienned
  • 1-1/2 tablespoons black bean garlic sauce
  • 1 tablespoon chili garlic sauce
  • 4 tablespoons soy sauce
  • 2/3 tablespoon sugar
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon Thai basil, coarsely chopped
  • 3 tablespoons cilantro, coarsely chopped
  • 1 tablespoon sesame seeds
  • 1 drizzle toasted sesame oil
  • 4 cups steamed cơm tấm rice (see tips)

3. Directions:

  1. Pat dry the soy gluten with paper towels. Remove as much liquid as possible. You don’t want any splatter of oil when deep frying it. Set aside.
  2. In a wok, dry toast the sesame seeds for about 1-2 minutes. Transfer to a plate and set aside.
  3. Heat about a tablespoon of oil in the wok. When the oil is hot ready, add a teaspoon of garlic. As the garlic becomes slightly golden, stir-fry the julienned carrots for about 2 minutes. When the color is translucent, season with 1/4 teaspoon of mushroom seasoning. Add the onion slices and cook for another minute. Transfer to a plate. Set aside.
  4. Repeat the same procedure for the choy sum and mushrooms. Separate the stems from the leaves. Cook the stems first for about 2-3 minutes. Add about 1/2 teaspoon of mushroom seasoning. Add the remaining choy sum leaves and mushrooms. Cook for another 2 minutes. Transfer to a plate. Don’t overcook the vegetables as they will continue cooking in the black bean / soy sauce. Set the plates aside.
  5. Remove the wok from the sauce. While the wok is still warm, add the black bean sauce, chili garlic sauce, sugar and soy sauce. Stir well and set aside.
  6. In a sauce pan, heat 1 cup of oil for about 2 minutes. The key to a good soy gluten to get little bubbles when the gluten is in contact with the oil. Place big chunks of soy gluten one piece at a time, make sure the gluten pieces don’t touch each other. Lower the heat to medium. Deep fry for 2-3 minutes, the gluten will start to pop and increase in volume. I use a splatter screen to prevent the oil from jumping everywhere. Flip each piece and cook for about a minute. Pick each soy gluten piece using wooden chopsticks, drain as much oil as possible and immediately transfer the fried gluten into the wok. The gluten will absorb the black bean / soy sauce mixture instantaneously. Repeat until all the soy gluten pieces are ready.
  7. Bring the wok back on to high heat. Add the vegetables (mushrooms, carrots, onions and choy sum). Stir constantly until all the soy sauce is absorbed. Add the Thai basil and cilantro. Toss well. Drizzle a little toasted sesame oil. Sprinkle black pepper. Turn off the heat. Keep on the stove for about 5 minutes. Transfer to a serving platter. Garnish with toasted sesame seeds.
  8. Serve immediately with some soy sauce stir-fried cơm tấm rice and nước chấm dipping sauce.
  9. Eat with chopticks!

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