Sweet and sour TVP with broccoli, onions, garlic, ginger, tomatoes and red pepper. I sprinkled hot chili flakes / red pepper flakes on mine.
I've been trying to actually use my 60+ cookbooks here. I almost never use them so I am trying to make at least one recipe from one cookbook each week... starting this week. The base recipe is from Bryanna Clark Grogan's book Authentic Chinese Cuisine.
I soaked the TVP chunks in her suggested broth (soy, ketchup, water, nutritional yeast) instead of my usual plain vegetable stock and I think it added to the yummy flavour.
The dish wasn't too sweet (she has two recipes in there for sweet and sour, this is the first one) and pretty authentic — nothing like the crappy (overly) sweet & sour you normally get from restaurants. I also TRIPLED the sauce because I like a lot of sauce and because my chosen vegetables and amount of TVP I made far exceeded what she called for in the book.
My addition of tomatoes also really reminded me of my mom's tomato stirfry dish she used to make us so I think that was a good decision on my part.
Anyway, it was delicious!