Okara is the leftover soy bean pulp from making soy milk, and while this “waste” is usually thrown away, it can be turned into various delicious food. Today I have an easy recipe for okara tofu nuggets, so please give this recipe a try if you make your own soy milk at home. If I get an enthusiastic response from this recipe, I plan to share even more okara recipes in the future.
If you think about it, okara probably has more nutrition compared to soy milk, and it is such a waste to throw them away. Since it is very common for Japanese to incorporate okara in their dishes, you can even buy okara from market in Japan, so you don’t have to make soy milk to get a batch of okara.
To make okara tofu nuggets, we will need okara, firm tofu, dashi stock granules, garlic, and potato starch (katakuriko). You can also use more commonly available chicken stock granules instead of dashi stock granules, and if it is hard to find katakuriko, feel free to use corn starch or tapioca starch. Since the recipe is so basic, feel free to add your favorite ingredients such as scallions and bell peppers.
- 450 gram (1 pound) okara (soy bean pulp from making soy milk)
- 1 block firm tofu
- 4 tablespoon dashi stock granules
- 6 cloves garlic, grated
- ½ cup mayonnaise
- ½ cup katakuriko (potato starch), or use corn starch/tapioca starch
- Heat about 3 inches of oil in a wok/pot for deep frying. Once the oil reaches 180 Celsius (360 Fahrenheit), it is ready for deep frying tofu nuggets.
- Mix together all ingredients in a mixing bowl, take about 3-4 tablespoon of mixture and shape into patties, then carefully drop in the hot oil and fry until golden brown. Repeat until all mixture is used up.
- These nuggets are delicious as is, but they are also great with some tomato ketchup, mayonnaise, and chili sauce.