A few days ago, I shared a recipe on how to make Homemade Soy Milk. From making that recipe, there was soy bean pulp (okara) left in my kitchen.
In fact, after a while ago, I kept those okara grains in the refrigerator and today when I opened them, they were still in good condition. So, I decided to make a side dish menu from okara ingredients for dinner, which I served with rice.
Okara has a nice texture. Especially if we have squeezed the soy milk properly beforehand. That will result in okara grains that aren't soggy. Just a little damp.
The texture of okara reminds me of the scrambled tempeh and also scrambled tofu menu. It's just that the texture of tempeh and tofu is greater than the texture of okara because okara comes from pure soy beans that have not been fermented.
ROASTING OKARA
Before entering the further cooking stage, here I roast okara first. The roasting process will make okara drier and crunchier. Also, the most important thing is that the strong okara smell typical of soy beans has disappeared due to this roasting process.
I roasted okara for 30 minutes per side. After that, I stirred the okara, and I baked it again for 30 minutes. Not finished here, I repeated the process once again. So, the roasting process can be adjusted to the dryness of the okara texture.
After the okara has been successfully roasted, the okara will last longer if stored if it cannot be finished all at once in one cooking.
Look at the texture of the okara really becoming dry. I even like to eat these okara grains without any additions. Tastes like similar snacks, although bland like oatmeals. Hehehe.
STIR FRY OKARA WITH VEGGIES
A simple menu for dinner. I will stir-fry okara with Chinese cabbage and carrots. You can also replace those vegetables with other vegetables such as peas, or broccoli.
The cooking instructions are easy to follow once you have roasted okara. if you have no okara, you can substitute the general roasted tofu, or even lentils.
THE INGREDIENTS
- 1 1/4 cups of roasted okara
- 3 leaves of Chinese cabbage
- 1 carrot
- 3 cloves of garlic, finely chopped
- 5 small cloves of red onion, finely chopped
- 1/2 tsp of salt
- 1/2 tsp of coriander powder
- (optional) 1/2 tsp of chili powder
COOKING INSTRUCTIONS
STEP 1
Cut into pieces Chinese cabbage. I cut the leaves into two parts first, then cut them again into pieces.
Also, chop the carrots into small pieces. Make some flower shapes if you want to use garnishes.
STEP 2
With small heat, stir-fry garlic and red onion first until it smells delicious for a few moments. Then, add salt, coriander powder, and chili powder. Mix them well.
STEP 3
Add vegetables. Then, change the fire from low heat to medium heat. Stir-fry well until they wilt. Don't add water. So, it is important to use a non-stick pan. If you add water, the texture of the okara will become soft. If the texture of okara becomes mushy, I think it will become disgusting.
STEP 4
Add roasted okara and mix well. For this step, use a small heat again. Then remove when the all ingredients are mixed well.
SERVING WAYS
Serve stir-fried okara with rice. Here, you can unique chips. Those are unripe banana chips (my favorite chips). The results are great! I really like the texture of okara combined with veggies.
This is the first time I have cooked this menu. So, no soy bean pulp left is wasted. Everything can be used. I am happy to share this experience with you. So, until next in my kitchen.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
