Squeeze extra water from soya chunks and place in a bowl. Add 1½ tspssoy sauce, 2 tsps red chilli sauce, 1 tsp vinegar and salt and mix well. Set aside to marinate for 10-15 minutes.
Heat sufficient oil in a kadai
Put refined flour, cornstarch and soda in another bowl. Add 1 cup water and whisk well into a thick batter. Add salt and 1 tbsp oil and whisk again.
Dip marinated soya chunks in the batter, slide into hot oil and deep-fry for 2-3 minutes. Drain on absorbent paper
Reheat theoil in the kadai.
Heat 1 tbsp oil in a non-stick pan, add ginger and garlic and sauté for 2-3 minutes.
Re-fry soya pops in hot oil till golden and crisp. Drain on absorbent paper.
Add green chillies to the pan, mix and sauté for a minute. Add red chilli paste, remaining red chilli sauce, remaining soy sauce, remaining vinegar and salt, mix well and sauté for a minute.
Add fried soya pops and toss. Let it get heated through.
Transfer the pops onto a serving plate, garnish with red and yellow capsicum strips and spring onion green flower and serve hot.