I love wadi/soy chunks but I have to soak them in room temp water first, then squeeze them out, then put into water and squeeze it inside the bowl of water a few times to wring it out like a sponge, change the water and do it again. It opens up the space between the textured soy and makes it absorb flavors much better
I always share this video whenever I can https://www.youtube.com/watch?v=oJPdlCx07G0
Skip to 2:52 to just see the technique


Seems pretty American to me