Okara is the part of the soya bean left over after making soya milk. It seems fitting to bring it together in a dish with tofu, which is made from soya milk. Okara is available from speciality supermarkets.
- a 250g block of tofu, sliced into 2cm chunks
- 1 tbsp malt vinegar
- 2 tbsp sunflower oil
- 1 tsp mustard powder
- 1 tbsp sesame oil
- 2 sweet peppers, chopped into strips
- 4 carrots, finely sliced
- 400g rehydrate or fresh okara
- 2 tbsp soy sauce
- Fry the tofu in a wok with the vinegar, sunflower oil and mustard powder. Use a high heat and turn it frequently.
- Once the tofu is nicely browned on all sides put it in a bowl.
- Re-use the wok by adding the sesame oil, peppers and carrots.
- Stir-fry the peppers and carrots for 5 minutes.
- Add the okara and turn the heat down to medium. Stir-fry for a further 5 minutes.
- Sprinkle in the soy sauce and mix well.
- Serve immediately (cold okara can start to clump together)
Serves 3 or 4 if served with some rice.