Daily Cooking Quest

easy Indonesian recipes

Okara Tofu Nuggets

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.

Okara Tofu Nuggets

Okara Tofu Nuggets

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.

Okara Tofu Nuggets

Okara Tofu Nuggets

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.

Okara Tofu Nuggets

Okara Tofu Nuggets

Okara Tofu Nuggets


5.0 from 2 reviews

Categories:

Cuisine:

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 8

Ingredients

  • 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
  • 1/2 cup mayonnaise
  • 1/2 cup katakuriko (potato starch), or use corn starch/tapioca starch

Instructions

  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 chili sauce.

Comments

  • Stephanie@ApplesforCJ says:

    I've never tried okara but these nuggets sound like that would be really good. Especially with the garlic and mayo. Yum!

    • Anita says:

      Yes, and I simply made some easy mayo + sriracha dipping sauce. Couldn't stop eating. Luckily, they are healthy snacks I'm telling you, healthy!!

  • Denise Wright says:

    I never tried okara, but these look yummy! I am intrigued to try them!

    • Anita says:

      You won't be sorry Denise. I get tons of okara since I love making my own soy milk, at least once a month.

  • Lucy @ Supergoldenbakes says:

    What a great way to use up something most people throw away. These little bites look absolutely wonderful.

  • Ginny McMeans says:

    I LOVE this! It is using so many good ingredients but and it is wonderful how you are utilizing soy milk pulp. I have to sub the may but that is not problem with the vegan mayos that are out now. Thanks so much!

    • Anita says:

      The mayo is there basically as binding ingredient. You can use other vegan options of course :)

  • cookilicious says:

    You have some unique ingredients here that I would love to try. Interesting recipe!

  • Jasline (Foodie Baker) says:

    I make my own soy milk so I'm always looking for ways to use up okara. This is one recipe I got to try!

    • Anita says:

      Same here Jasline :) I hope you will like this recipe.

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