Before you make your own soy milk or tofu, you’ll need a good recipe for all of the leftovers. Okara is the insoluble bits of the soybeans that are left over after extracting the milk. I turned mine into “fried rice” for a very tasty post-tofu-making lunch.
Gather up sesame oil, soy sauce, whatever veggies you have around and an egg or two. I used some frozen carrots, frozen peas and a bell pepper.
Dice up the bell pepper. Sauté the veggies in a little sesame oil. Remove veggies from the pan. Add the remaining sesame oil and sauté the okara until slightly browned. Return veggies to the pan and make a well in the center of the mixture. Add the egg to the well and scramble it. Mix in soy sauce, top with sesame seeds and serve.
OKARA “FRIED RICE” (Okara Fried Rice)
• 2 cups okara (ground soy beans leftover from making soy milk)
• ½ cup frozen carrots
• ½ cup frozen peas
• 1 bell pepper, diced
• 2 teaspoons sesame oil
• 2 Tablespoons soy sauce
• 1 egg, lightly beaten
1. Place 1 teaspoon of sesame oil into a hot wok or skillet.
2. Add diced bell pepper and cook until softened.
3. Add peas and carrots and cook until warmed through.
4. Remove vegetables from the pan.
5. Add the remaining sesame oil to the pan.
6. Add okara to pan and stir fry until slightly browned.
7. Return vegetables to the pan.
8. Make a well in the center of the okara and veggie mixture. Add the lightly beaten egg to this well and scramble it.
9. When egg is cooked, add soy sauce and stir to combine.