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Okara Tofu Nuggets

Okara is the leftover soy bean pulp from making soy milk. 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

What do I need to make okara tofu nuggets?

I try to make this okara tofu nuggets with simple ingredients. We will need:

Since the recipe is so basic, feel free to add your favorite ingredients such as thinly sliced scallions, grated carrots, and diced bell peppers.

Okara Tofu Nuggets

Okara Tofu Nuggets

Shaping and frying the nuggets

To shape the nuggets, simply mix all the ingredients together in a mixing bowl, and scoop out 3-4 tablespoon of mixture and shape into patties.

To fry the nuggets, heat a pot of oil for deep-frying. And once the oil is hot, gently drop the shaped okara nuggets into hot oil, and fry until golden brown.

Okara Tofu Nuggets

4.9 from 8 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 8

Print Recipe


  • 450 gram (1 pound) okara (soy bean pulp from making soy milk)
  • 1 block firm tofu, crumbled into tiny bits
  • 3-4 teaspoon Japanese dashi stock granules, or use chicken/beef/vegetables stock
  • 6 cloves garlic, grated
  • 1/2 cup mayonnaise
  • 1/2 cup katakuriko (potato starch), or use cornstarch/tapioca starch


  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.
Indonesian Pantry
Indonesian Kitchen


  • Stephanie@ApplesforCJ 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 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 Denise Wright says:

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

    • Anita 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 Lucy @ Supergoldenbakes says:

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

  • Ginny McMeans 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 Anita says:

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

  • cookilicious cookilicious says:

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

  • Jasline (Foodie Baker) 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 Anita says:

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

  • Jhereen Jhereen says:

    Interesting way to use okara after making soy milk. However, 4 tbsp dashi seems too much! Would you mean 4 tsp? I tried with 2 tbsp dashi with all other ingredients to the dot and still too salty; it taste good though. Thanks.

    • Anita Anita says:

      Oh no, I think you are right! I am updating the recipe so it now says 4 teaspoon instead of 4 tablespoon. Thanks for letting me know Jhereen.

  • Carol Molina Carol Molina says:

    I’m looking for recipes to use the okara I have after making soy milk. Could I just eliminate the granules? I don’t know what dashi is and I don’t want to use chicken.

    • Anita Anita says:

      You can substitute the dashi granules with other seasonings. The easiest would be to use 1 tablespoon chicken stock. You can also use beef stock, mushroom stock, or vegetable stock, depending on what you have and prefer.

  • Sharon Sharon says:

    Can these be baked instead of fried? If anyone has tried baking, would love to hear what temperature and bake time worked for them.

    • Anita Anita says:

      Sharon, since these nuggets don't have a breadcrumb coatings, I am not sure they can be baked. I'm sure they can be pan-fried with shallow oil. If you can make a simple breadcrumb coating to coat the nuggets, you should be able to bake them with 400 F for about 15 minutes. My korokke recipe should be the closest guide to bake these nuggets in the oven.

  • Jen Jen says:

    I love that this recipe is so creative and helps to use something we usually just toss. This sounds delicious!

  • Katherine Katherine says:

    I haven't heard of okara - so thanks for introducing me to it! I love these nuggets.

  • Diana Reis Diana Reis says:

    These are so good. A really nice change to the weekly menu and kid friendly.

  • Elaine Elaine says:

    Thank you for telling us more about what okara is. I don't remember making it at home, so really excited to try your recipe out now!

  • Ed Ed says:

    For the firm tofu do you blend it into the Okara mix or do you wrap the Okara mix around the tofu? Will you make a video of how you make these nuggets?

    • Anita Anita says:

      Hi Ed, I crumbled the firm tofu into small bits and mix with the rest of the ingredients. I'm sorry if the recipe is not clear. As for the video, I don't have a plan to make any for now, but I'll keep it in mind. :)

  • Andrew T Dysangco Andrew T Dysangco says:

    Does the okara need to be dried or can you use the okara right after you make soymilk? I squeeze out my milk with cheese cloth. Thanks!

    • Anita Anita says:

      Yes, they can be used straightaway right after making soymilk.

  • Kay Reddy Kay Reddy says:

    Awesome recipe!! And so healthy!! I was always scared that it may fall apart and use Vital wheat gluten and I make meatballs adding chopped onion and green and red peppers delicious in a pasta sauce with spaghetti!

    • Anita Anita says:

      Thanks for the feedback, Kay. I must follow your example and make some okara meatballs for spaghetti. That sounds really delicious. :)

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