Japanese•healthy
Okara Tofu Nuggets
If you make your own soy milk, use the leftover soybean pulp to make okara tofu nuggets. These are not only healthy, they can be made vegan and gluten-free too.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 450 gram (1 pound) okara (soy bean pulp from making soy milk)
- 1 block (450 gram/1 pound) firm tofu, crumbled into tiny bits
- 6 cloves garlic, grated
- 1 tablespoon Japanese dashi stock granules, or use chicken/beef/vegetables stock
- 2 eggs, or 1/2 cup mayonnaise
- 1/2 cup all-purpose flour (Note 1)
Instructions
- 1
Heat about 3 inches of oil in a wok/pot for deep frying. Once the oil reaches 180 Celsius (360 Fahrenheit), it is ready for deep frying tofu nuggets.
- 2
Mix together all ingredients in a mixing bowl, take about 3-4 tablespoon of mixture and shape into patties, then carefully drop in the hot oil and fry until golden brown. Repeat until all mixture is used up.
- 3
These nuggets are delicious as is, but they are also great with some tomato ketchup, mayonnaise, and sriracha.