Cooking dried soya

There are 3 types of soya I use to cook my recipes:

Chunks


Cutlets


Mince



The biggest problem with these products is that they are tasteless, and the biggest mistake, when preparing them, is to boil the soya in hot water: if you do that it will be like eating a sponge no matter if you dry it or squeeze to drain the water.

This is the way I usually cook soya:

Fry in a pan some chopped onion, your favorite spices (bay leaf,parsley,paprika,italian herbs) and a vegetable stock cube. While it's cooking add the soya and keep mixing: at this stage the soya will absorb your tasty mixture.
You will notice that the pan gets dry: add a glass of white wine and let it evaporate. The wine absorbed by the cutlets will evaporate leaving a nice flavour to your dish; when the pan is dry again add hot water and let the soya absorb it: repeat until the soya is soft enough to be eaten.