Wednesday, 15 April 2009

Tofu with Okara Stir-fry

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



  1. Fry the tofu in a wok with the vinegar, sunflower oil and mustard powder. Use a high heat and turn it frequently.

  2. Once the tofu is nicely browned on all sides put it in a bowl.

  3. Re-use the wok by adding the sesame oil, peppers and carrots.

  4. Stir-fry the peppers and carrots for 5 minutes.

  5. Add the okara and turn the heat down to medium. Stir-fry for a further 5 minutes.

  6. Sprinkle in the soy sauce and mix well.

  7. Serve immediately (cold okara can start to clump together)

Serves 3 or 4 if served with some rice.
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