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vegan karaage made from soy meat chunks

Soy Meat Chunk Karaage (Vegan)

  • Author: JURI
  • Prep Time: 40
  • Cook Time: 10
  • Total Time: 50 minutes
  • Yield: 30 pieces 1x
  • Category: Main
  • Method: Deep fry
  • Cuisine: Japanese
  • Diet: Vegan


This mouthwatering vegan karaage is made from marinating soy meat chunks before deep-frying them. If you are vegan but love a flavorful and meaty dish, this recipe is for you!


Units Scale
  • 3c Soy meat chunks (120g)
  • 3 Tbsp Garlic ginger soy sauce (See below)
  • 7 Tbsp Potato starch (40g)
  • Oil for frying

Garlic Ginger Soy Sauce

  • 400ml Soy Sauce
  • 1 clove Garlic
  • 1 clove Ginger


  1. Rehydrate:  Put soy chunks in boiling water, and rehydrate for 30 minutes. (If they float, place a lid or plate on top to push them down to rehydrate)
  2. Drain and squeeze: Drain the water, squeeze them one by one, and put them in a large bowl. (If you are concerned about the smell of soy chunks, repeat rinsing with water and squeezing (2-3 times).)
  3. Marinate: Add garlic ginger soy sauce, mix well by hand, and marinate for 10 minutes or more.
  4. Deep fry: Squeeze lightly, coat them with potato starch, and deep fry at medium temperature until browned (about 5 minutes).

    Garlic Ginger Soy Sauce

    1. Mince: Finely mince garlic and ginger with a food processor.
    2. Put in a bottle: Put soy sauce, minced garlic, and ginger in a bottle and stir.
    3. In the fridge: Keep the bottle in the fridge, and you can use it the next day.


    • Equipment: Frying pan 22 cm/8.7 inches, 450ml bottle (for Garlic ginger soy sauce)
    • Substitute: Garlic ginger soy sauce needs to be made in advance, so if you want to make this recipe right away, substitute it by mixing soy sauce, grated garlic, and grated ginger.

    Keywords: vegan karaage, soya chunk recipe