Okara Tofu Nuggets

4.9 from 30 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 8


  • 450 gram (1 pound) okara (soy bean pulp from making soy milk)
  • 1 block (450 gram/1 pound) firm tofu, crumbled into tiny bits
  • 6 cloves garlic, grated
  • 1 tablespoon Japanese dashi stock granules, or use chicken/beef/vegetables stock
  • 2 eggs, or 1/2 cup mayonnaise
  • 1/2 cup all-purpose flour (Note 1)


  1. 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.
  2. 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.
  3. These nuggets are delicious as is, but they are also great with some tomato ketchup, mayonnaise, and sriracha.


  • (1) For a gluten-free option, use the same amount of potato starch (katakuriko), cornstarch, or tapioca starch.

Another great recipe by https://dailycookingquest.com.