Lately, I’ve had a strange craving for Okara, which is odd because it’s not something you typically find on the shelves here in North America. Okara is a byproduct of tofu production, which is a staple in Japan but seems to play hide and seek in my local stores!
Growing up in Japan, I ate a daily parade of tofu and Okara. It’s hard to recall a single day without them. However, things changed when I moved to Canada; my tofu escapades became infrequent visits to Chinatown. The tofu here had a different vibe—it just didn’t taste like the tofu I was used to back home. I later learned that it’s because they use a different coagulant here. As for Okara, it seemed to have vanished completely.
Fast forward to 2018, after relocating to Tennessee, we discovered a Korean grocery store a mere 20 minutes from our house. Tofu has improved its shelf life in the last decade, prompting us to buy it more often. Here’s the twist: my husband isn’t exactly the president of the tofu fan club—he claims it tastes like a sponge! To win him over, I introduced him to Ma Po Tofu; believe it or not, he liked it! Sadly, the quest for Okara still came up empty.
Okara isn’t just delicious—it’s packed with fiber and bioactive compounds, making it incredibly healthy. According to Healthline, adults under 50 should aim for 38 grams of fiber daily for men and 25 grams for women. Over 50? You’re looking at 30 grams for men and 21 grams for women. Plus, you can toss Okara into a variety of recipes, like using it as a burger filling—talk about a fiber-filled treat!
Okara offers more than just fiber. Science Direct tags it as a nutritional superstar, rich in protein, oils, and soluble and insoluble fibers—the health booster your wallet loves. Unable to find it locally, I decided it was time to get my hands dirty by making my own tofu from scratch!
The process of making tofu is akin to cheesemaking. You’ll need soybeans and a coagulant—choices range from Nigari and Gypsum to Lemon Juice and Vinegar. I prefer Nigari, which adds a slightly sweet taste to the tofu. However, it’s originally a salty byproduct containing magnesium chloride.
My tofu-making skills were supposed to be honed in a home economics class in Japan. Still, I missed that crucial lesson due to a competition. I have zero knowledge! Thankfully, I stumbled upon a fantastic YouTube tutorial by Food for Wellbeing Kawashima-ya. It was in English and used Nigari—perfect!
To make tofu, you’ll need:
- 280g of Soybeans
- 20ml of Nigari mixed with 50ml of lukewarm water
- A blender
- A straining cloth
- A simple tofu press
- A weight (a bottled water works just fine)
The process involves soaking the dry soybeans overnight, blending them with just enough water, and then heating the mixture before straining it to separate the milk for tofu and the Okara. Once heated, mix the soymilk with Nigari and let it sit, covered, on low heat. A simple tofu press and a water bottle for weight can give you that perfectly firm tofu.
Please check out the video for a more detailed walkthrough:Youtube Video on Tofu Making
Making my own tofu was thrilling, especially since it was my first experience. From this adventure, I produced about 400g of Okara. I made some Okara dishes with the Okara, half of which I shared with fellow Japanese friends.
References
Food for Well beingKawashima-ya (Director). (2021, September 6). How to Make Tofu at Home | Easy Homemade Tofu with just Soybeans, Nigari, and Water. https://www.youtube.com/watch?v=ga37W4_zRfY
Soluble vs. Insoluble Fiber: What’s the Difference? (2017, August 22). Healthline. https://www.healthline.com/health/soluble-vs-insoluble-fiber
Okara—An overview | ScienceDirect Topics. (n.d.). Retrieved May 14, 2024, from https://www.sciencedirect.com/topics/food-science/okara