Three-Flavor Soy(a) Nuggets

I was inspired by the three-flavor wheat gluten appetizer found in Buddhist restaurants. The wheat gluten is separately sauced with (vegan) oyster sauce, curry sauce, and sweet and sour sauce.

I didn’t feel like making wheat gluten (seitan), but I had soy(a) nuggets. I especially like the one with sweet chili sauce.

• 1 cup soy(a) nuggets
• 6 tblsp boiling water
• 1 tblsp sugar
• 1/2 tsp salt
• 1/4 tsp soy sauce
• 1/2 tsp curry powder
• 1/4 tsp turmeric
• 2 tblsp sweet chili sauce

1. Boil the soy(a) nuggets for 15 minutes. 
2. Pour 2 tblsp boiling water each into 3 small bowls.
3. In one bowl, dissolve sugar and 1/4 tsp salt. Mix in soy sauce.
4. In the second bowl, mix curry powder, turmeric, and 1/4 tsp salt.
5. In the third bowl, mix in sweet chili sauce.
6. Remove the soy(a) nuggets from the boiling liquid and plunge them in cold water to cool down. Drain and squeeze as much water from the cooked soy(a) nuggets as possible.
7. Divide the cooked soy nuggets into three portions and add each portion to a bowl. Mix well.
8. Serve at room temperature.