Make the vinegar sauce

1. In a small saucepan, combine the water and rice vinegar.
2. Bring to a low boil over medium heat, then stir in the sugar and salt until fully dissolved.
3. Remove from heat, add red pepper flakes if using, and transfer to the refrigerator to chill while you prepare the okra.

Marinate the okra

1. In a large glass bowl or baking dish, combine the plant-based milk, vinegar, and baking powder. Let the mixture sit for 10 minutes to activate.
2. Add the whole okra pods and marinate for 30 minutes, tossing gently every 10 minutes to coat evenly.

Prepare the batter and oil

1. Fill a medium Dutch oven with several inches of canola oil and heat over medium-high.
2. While the oil heats, stir the cornstarch and potato flour together in a wide, shallow bowl.
3. In a separate small bowl, pour in the JUST Egg.

Coat and fry the okra

1. Once the oil reaches 350°F (or sizzles immediately when a pinch of batter is added), begin frying in batches.
2. Working in quarters, lift a handful of okra from the marinade, let excess drip off, then dip into the JUST Egg.
3. Toss to coat, shake off any extra, then dredge in the flour mixture until fully covered.
4. Carefully lower the okra into the hot oil one piece at a time, avoiding crowding.
5. Fry for 2–3 minutes, or until golden brown and crisp.
6. Use tongs or chopsticks to transfer to paper towels. Sprinkle with salt while hot.
7. Repeat with the remaining okra. Serve immediately with the chilled vinegar sauce.