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.

Ingredients:

• 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

 

Method:

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.