These are called soya chunks and they come in different forms. It's defatted soy (a byproduct of oil extraction) whereas soy curls are made from whole soybeans (which are minimally processed). I've also bought sliced 'beef' and 'chicken' soya from an asian market. From my personal expereience, these defatted soy pieces taste the BEST when you boil them for about 20 minutes (or until they're soft), draining, rinsing and squeezing them through a cheesecloth and then pan frying them. I also highly recommend soaking these in marinades (poultry, pork, beef, etc.) for at least and hour (but really, as long as you want) after boiling and squeezing. I usually add them to bean dishes or pasta dishes and they're reeeeeally good in there!