Okara / Soy Pulp
By-product of tofu loaded with dietary fibers. Also comes in powder form
What is okara?
Okara / soy pulp (おから in Japanese) is the squeezed pulp of soy milk after making tofu. Not only is okara used in stews, chopped dishes, and salads, but also in cookies and cakes! You can get it raw or dried, and the powdered variety found internationally is quite convenient.
Nutrition facts
50% of the solid content in okara is made of dietary fibers, and it is also rich in protein, calcium, and B vitamins.
How to storage: not to waste the ingredient
Lasts for around 2-3 days when refrigerated. Can also be frozen.
Trivia
The name okara comes from the fact that it comes from "kara" which means squeezed pulp. It is sometimes called "unohana" after the Japanese word for the white deutzia flower, or "kirazu" which means no cutting because it can be prepared without a knife.
Related Recipes
20 minutes
263kcal
0.9g
