Okara

Okara is the other solids left behind when soymilk (and/or tofu) is made from soybeans. In Japanese grocery stores that make their own tofu, apparently it is traditional to give away balls of okara. We visited an awesome Japanese grocery store in Medford yesterday (recommended by a Japanese friend): Ebisuya. They make their own tofu, and there was one, unlabelled, cling-wrapped ball of white stuff in the fridge above the tray of fresh tofu. I was pretty sure it would be okara. More so when I checked the receipt and saw they didn't charge us for it. I was excited to have tracked it down!

I wasn't sure what to do with the okara, having gotten my hands on it. I tasted it, and it is subtle, similar in taste to tofu but totally different in texture: firm but kinda dry, quite fibrous - some heft to it. I decided to fry it up with some sesame and veggies, much like my current favourite tempeh prep or a tofu scramble.

1 tbsp canola oil
1 tsp sesame oil
2 cloves garlic, peeled and chopped
1 in piece of ginger, peeled and chopped
1/2 an onion, peeled and sliced
1-2 tbsp sesame seeds
4-5 mushrooms,cleaned and sliced
1 small courgette, sliced
1 ball of okara
~2 tbsp mirin
~2 tbsp chickpea tamari

Heat the oils and add the onion, garlic and ginger. Cook for a few minutes. Add the sesame seeds and cook a minute or so more until just starting to brown. Add the mushrooms and courgette and stir-fry for a few minutes more, until they soften. Add the okara and stir-fry for a few more minutes. Finally add the mirin and tamari (add more if you prefer) and mix it all up. Eat as it is, or with a little brown rice.


It's good. Interesting. All about the texture; I kind of like it.