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).