Okara

The drained pulp of soybeans, okara is the residue of the manufacture of soy milk. Beige in color, it has a shredded texture reminiscent of freshly grated coconut.

Storing

At room temperature: indefinitely, dried, in a cool and dry place.

In the fridge: wet, 1 week.

Serving Ideas

Okara lightens the texture of breads and pastries and extends their storage life. 
It absorbs other flavors and can be added to grains, batters, crepes, muffins, cookies, croquettes and stews. It is used as a meat substitute, to coat foods for frying and to thicken soups (except clear soups, which will become muddy) and sauces. Okara is used wet or dried. Its moisture levels depend on the level of milk extraction and this influences the way it can be used. It can be dried in the sun, in a dehydrator or in the oven at 250°F-455°F (120°C-235°C). Stir occasionally; to obtain a finer mixture, process afterward in a food processor.

Nutritional Information

Good source: potassium.

Contains: magnesium, iron, calcium and phosphorus. It is very high in fiber.

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