I will sometimes do articles about some of my products.
There is a very cool thing - textured soy (aka TVP). In the photo you see it in three forms: minced, small chunks, and schnitzel (chops). All this is also called "soy meat", because, depending on the method of preparation, it can be very similar in texture and taste. It is made from the cake that remains after soybean oil has been pressed from soybeans. Thus it is almost completely defatted product, and it is 50% protein in dry weight.
The nutritional value of textured soy is very high, 100g (dry) contains :
- Daily intake of iron (10mg), copper (1.5mg), phosphorus (710mg), manganese (4mg), magnesium (300mg)
- Half of the daily intake of zinc (5.6 mg), vitamin B1 (0.6 mg), folic acid (300 mcg)
- A third of the daily norm of calcium (260 mg, in other sources - 350 mg), selenium (22 mcg), vitamins B5 and B6
- As well as other vitamins and minerals.
100g is just a small bowl of dry TVP, slightly larger than in the picture. I took this data from the site cronometer.com - through this resource you can see the content of vitamins and micro / macro elements in any product, and in general check your diet.
Before cooking, soy chunks and minced soy should be soaked with hot water for several minutes until soft, the schnitzel should be boiled a little until it becomes soft. You can immediately add spices, sauces, marinades to boiling water (many people do this), but I prefer to add additional flavors while cooking. Usually, after soaking, I wring them out, rinse them lightly with water, and wring them out again.
I lightly fry soy slices in a small amount of oil until golden, I can add soy sauce, then I add various vegetables and stew it all together. Thus, soy chunks absorb the aromas of vegetables and spices, become a very cool texture and taste (I may not remember well, but it seems to me much tastier than animal flesh). That's my favorite way to cook soy chunks.