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).
Vegan Kung Pao Chicken
Course: LunchCuisine: ChineseDifficulty: Medium2
servings1
hour20
minutesA 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.
Ingredients
- Homemade Soy Curls
1 cup 1 (115 g) okara (soybean pulp)
4 tablespoons 4 (35 g) vital wheat gluten
5 tablespoons 5 water (up to 7 tablespoons, depending on wetness of okara)
1/4 cup 1/4 (30 g) all-purpose flour
1/8 teaspoon 1/8 fine salt
- Kung Pao Stir-Fry
250 grams 250 homemade soy curls (or ~60g store-bought dried ones)
2 tablespoons 2 light soy sauce
1 tablespoon 1 black vinegar
1 tablespoon 1 shaoxing wine (or mirin)
1 teaspoon 1 dark soy sauce
1 teaspoon 1 mushroom bouillon
1 tablespoon 1 sugar
1/4 teaspoon 1/4 fine salt
1 teaspoon 1 corn starch
2 tablespoons 2 water
2 tablespoons 2 vegetable oil, for frying
10 10 dried chilis, deseeded & segmented
15 15 whole Sichuan peppercorns
3 cloves 3 garlic, minced
1 inch 1 ginger, minced
6 6 scallions (white parts only), segmented
1/4 cup 1/4 (50 g) roasted or fried peanuts
Directions
- Make the Soy Curls: Preheat the oven to 400F (205 C). If using store-bought, simply reconstitute them in hot water for 10 minutes. After 10 minutes, wring them very dry and spread them out on a parchment-lined baking tray. Optionally, toss them in ~1 tablespoon of oil. Bake for 15 minutes. For homemade soy curls, start by combining okara (soybean pulp), vital wheat gluten, and water in a large bowl. Mix well; you should get a loosely-packed lump of dough that will stick together when you squeeze tightly. Add all-purpose flour and knead for 5-7 minutes to develop gluten. Portion the dough by pinching chunks out and shaping into desired shapes — in this case, nuggets that are 3-4 cm in length. Spread them out on a parchment-lined baking tray and optionally, toss them in ~1 tablespoon of oil. Bake for 15 minutes, or until their surfaces are adequately dry and firm (but not crispy).
- Make the Marinade / Sauce: In a bowl, combine light soy sauce, black vinegar, shaoxing wine, dark soy sauce, mushroom bouillon, sugar, fine salt, corn starch, and water. Mix until no lumps remain, and add the soy curls. Let the soy curls marinate for 15 minutes. Once time is up, take out the soy curls and wring them dry of excess marinade.
- To Stir-fry: In a wok/pan, heat up ~2 tablespoons of vegetable oil over medium-high heat. Note: Don’t skimp on the oil here; you’ll need a good amount since the soy curls have basically no fat. Add dried chiles and Sichuan peppercorns and fry until fragrant, about 5 seconds. Note: Dried chiles and Sichuan peppercorns love to burn here, so be very careful. I usually let the chiles and peppercorns soak for a little bit in cool/warm water to prevent scorching. Add the soy curls and stir-fry to get some good browning, about 1-2 minutes. Follow with garlic and ginger and stir-fry until fragrant, about 30 seconds. Finish with scallion segments, peanuts, and the marinade / sauce. Stir-fry for about 1 minute more to thicken the sauce & infuse all of its flavors. Serve immediately. This goes really well with some freshly-steamed white rice.
Notes
- Okara is the Japanese name of leftover soybean pulp, a byproduct of the soy milk / tofu making process. If you’re lucky, you might find it sold at Japanese grocery stores or artisanal tofu shops.
- Freezer Option: The homemade soy curls can be frozen after the baking step. Just let them cool completely and pack them in a freezer-safe bag or container. They will keep for about 3 months in the freezer.
- Note on Sichuan Peppercorns: Whole Sichuan peppercorns are traditionally used to prepare this dish. If you only have the pre-ground kind, use 1/2 to 1 teaspoon of it instead (for 2 servings).
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.