On a recent trip to Shanghai I stumbled across what was weirdly wonderful and I can't find a recipe. It was a side dish made of tofu detritous (Okara - the leftover soybean pulp after making tofu) and the Scheswan Peppercorns. It was kinda creamy, kinda spicy and very fragrant, I also believe there is a fat/oil presence that is key. It's also rather ugly (invision hummus gone wrong).
I think that there was an Anthony Bourdain in China (esp. Beijing) FN episode, where he eats this in the back alleys of Beijing.
Does anyone know of this or how to make it? I actually have access to Okara and Scheswan Peppercorns, but I've not been able to produce the same texture and flavor of that wonderful peasant dish. Can you help me?