A classic vegan version of Sichuan-style Kung Pao Chicken (宮保雞丁) made with okara “soy curls.” Knowing that a dish like this can come from a waste product makes it that much more special.

This vegan kung pao chicken recipe features homemade “soy curls” made from okara, or the leftover soybean pulp from processing soy milk / tofu. A homemade textured soy protein (tsp) like product is something I’ve been trying to create for a long time now, and I think I’ve nailed it. Given that industrial processes such as extrusion is needed to make “soy meat” products fibrous, it is basically impossible to replicate at home using only soy ingredients. As such, you have to incorporate gluten to mimic that texture. The result is a light yet meaty ‘soy curl’ that functions just like the original thing (except you won’t need to reconstitute in hot water prior to cooking).
All of your food looks amazing!!!
Hi Jorge,
My name is Ann and I am a 58 year old housewife from Belgium. I decided to start cooking vegan last year. I found your website through instagram and I am so impressed with you. What you deliver at such a young age in such difficult times with the pandemie is extraordinary. I love your videos. They are very instructive and gives one confidence to try your recipes. I am a fan. 😊 I believe you have great future ahead of you and I wish you all the best.
with love, Ann
It all looks sooooo good!
Next step is to make it so we can grab it off the screen…🤤
What a great site! The fact that you have the recipe coded by number of servings really takes to guess work out of the quantities needed to make these delicious dishes.
Thank you!
What a great recipe. I’m so glad I saw your video about how to make soy curls. I’ve been making my own soy milk for awhile now. I use it for yogurt and vegan cheese. Once I made “fish” cakes from the okara, but it was way too much work. This dish came together very quickly once everything was prepared. I highly recommend this! Thanks again.