Okara stir fry

Fluffy. Filling. Fantastic.

This was a meal from ages ago…just now getting around to writing it up. The central ingredient is okara, which resulted from the Great Tofu-Making Adventure.

Because I’m supremely lazy, I’m copying from the other post:

Okara or “soy pulp” is often referred to as a tofu by-product. But the description is misleading. It’s the fluffy soy beans stuff that is separated from the soy milk (which actually becomes the tofu). Japanese tofu shops often give it away by the bag or sell it for the equivalent of a few cents. It can be used in a variety of dishes, eaten on its own or used to add texture to other foods.

It’s super-proteinious, plus calcium, iron, and riboflavin. Oh, boy.

To me, it’s somewhat reminiscent of quinoa, but softer and fluffier, with a vaguely grainy texture.

This stir fry marshalled:

  • shitake mushrooms (originally dried, but soaked overnight)
  • carrots
  • green beans

He cooked the okara in a dry frying pan for 5-10 minutes to reduce the water content and then set it aside.

Next, he poured the water in which the shitake had soaked into the frying pan and added

  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp cooking sake
  • 1 tbsp sugar

He cooked the veggies in this mixture until slightly soft.

Finally, he add the okara and simmered everything until it was fairly dry (not soupy).

More okara ideas and information can be found from the lovely Just Hungry. She uses it in bread recipes, pasta sauce, stir fries, polenta, and even a tuna sandwich! The comments on the post have even more ideas.

1 Comment

  1. […] the batter: 5-6 tbsp flour 100-200 mL of water with a pinch of dashi 3 eggs 4 tbsp of okara with enough water to moisten (or crumbled firm […]

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