Sticky Asian-Style Soy Stew

Instructions

1. 1

   Rehydrate the soy chunks in boiling water for 15 minutes. Drain thoroughly and squeeze very firmly in your hands or clean towel to expel all moisture.

   

   Tip: Dry soy chunks absorb seasoning deep into their center and brown instead of steaming in the skillet.
2. 2

   In a bowl, whisk together the minced garlic, rice vinegar, 100 g soy sauce, 60 g maple syrup, white miso, 1 tablespoon cornstarch, and chili paste until smooth.

   
3. 3

   In a separate bowl, toss the squeezed soy with garlic powder, black pepper, cumin, nutmeg, lemon juice, 20 g maple syrup, and 30 g soy sauce. Dust with the 4 tablespoons of cornstarch and toss until each chunk has a matte, dry coating.

   
4. 4

   Heat half of the olive oil in a wide pan over medium-high heat. Sear the coated soy chunks in batches until golden and crisp around the edges, then remove to a plate.

   
5. 5

   Add the remaining olive oil and sliced onions to the pan. Cook over medium heat for 10 to 12 minutes until softened and nicely caramelized.

   
6. 6

   Return the browned soy to the pan with the onions. Pour over the whisked sauce and simmer for 5 to 8 minutes, stirring continuously as the glaze thickens and turns intensely glossy.

   
7. 7

   Stir in the chopped fresh rosemary during the final 30 seconds of cooking, remove from heat, and serve over steamed jasmine rice.