Step 1

Soaking: Add the textured vegetable protein slices to a large bowl and cover with boiling water. Let it sit for about 30 minutes or until soft.

Step 2

Drain the slices and squeeze them between your hands to remove excess water. Rinse under cold water and squeeze them again to remove as much water as possible.

Step 3

Shredding: Transfer the TVP slices to a food processor fitted with the kneader blade (the plastic one). Process for about 30 seconds.

Step 4

Next, transfer the shredded TVP to a mortar and pestle and pound it for 3-5 minutes, or until you get very thin strips. You can also use your fingers to shred the slices into thin threads. The goal is to have the thinnest texture possible.

Step 5

Seasoning: In a small bowl, combine the soy sauce, vegan fish sauce, sugar, sweet chili sauce, and mushroom seasoning if using. Pour the sauce over the TVP threads and stir to coat.

Step 6

Drying: Transfer the TVP to a non-stick skillet and heat over low-medium heat. Using chopsticks, stir constantly for 12-15 minutes or until the TVP is thinner and lighter. Stop drying as soon as the threads are not sticking together anymore.

Step 7

Remove from heat and let it cool at room temperature for 15-20 minutes before transferring it to a clean container. Meat floss will keep for up to one month stored at room temperature. Enjoy on top of rice, congee, silken tofu, and more!