Soak the Textured Vegetable Protein (200 gram) chunks in water for about 10 to 15 minutes. Wash it well and cook it adding sSalt (to taste). Strain off the water and add Corn Flour (2 tablespoon) and Ground White Pepper (1/4 tablespoon) to it and marinate it well.
Pour Vegetable Oil (4 tablespoon) to a pan and shallow fry the marinated soya chunks till it becomes slightly golden brown in color. Remove from pan and keep aside.
To the same pan add Fresh Ginger (1 1/2 tablespoon) and Garlic (1 1/2 tablespoon) and saute for two to three minutes. Then add chopped Onion (1) and saute for about five to six minutes.
Now add chopped Green Bell Pepper (2) and stir well and saute for four to five minutes. To this add Soy Sauce (2 tablespoon), Chili Sauce (3 tablespoon), Tomato Sauce (2 tablespoon), Salt (to taste), and Ground White Pepper (1/4 tablespoon). Saute till it blends in well. Add the fried soya chunks to this give a good stir, close the lid and keep in low flame for about 8 to 10 minutes. Stir in between so that all the sauces gets into the soya chunks. Serve hot.