Soy Bean Pulp (Okara) For Side Dish Menu
hive-180569·@anggreklestari·
0.000 HBDSoy Bean Pulp (Okara) For Side Dish Menu
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<center>**Do not throw away soy bean pulp from leftover soy milk. It is rich in nutrients and can be used in many healthy menus.**</center>
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A few days ago, I shared a recipe on how to make [Homemade Soy Milk](https://peakd.com/hive-189869/@anggreklestari/homemade-soy-milk). From making that recipe, there was soy bean pulp (okara) left in my kitchen.
In fact, after a while ago, I kept those *okara* grains in the refrigerator and today when I opened them, they were still in good condition. So, I decided to make a side dish menu from *okara* ingredients for dinner, which I served with rice.
<center>*Fresh Okara Before Roasting Process*</center>
*Okara* has a nice texture. Especially if we have squeezed the soy milk properly beforehand. That will result in okara grains that aren't soggy. Just a little damp.
<center>*Roasted Okara*</center>
The texture of *okara* reminds me of the scrambled tempeh and also scrambled tofu menu. It's just that the texture of tempeh and tofu is greater than the texture of *okara* because *okara* comes from pure soy beans that have not been fermented.
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## <center>ROASTING OKARA</center>
Before entering the further cooking stage, here I roast *okara* first. The roasting process will make *okara* drier and crunchier. Also, the most important thing is that the strong *okara* smell typical of soy beans has disappeared due to this roasting process.
I roasted *okara* for 30 minutes per side. After that, I stirred the *okara*, and I baked it again for 30 minutes. Not finished here, I repeated the process once again. So, the roasting process can be adjusted to the dryness of the *okara* texture.
After the *okara* has been successfully roasted, the *okara* will last longer if stored if it cannot be finished all at once in one cooking.
Look at the texture of the *okara* really becoming dry. I even like to eat these *okara* grains without any additions. Tastes like similar snacks, although bland like oatmeals. Hehehe.
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## <center>STIR FRY OKARA WITH VEGGIES</center>
A simple menu for dinner. I will stir-fry *okara* with Chinese cabbage and carrots. You can also replace those vegetables with other vegetables such as peas, or broccoli.
The cooking instructions are easy to follow once you have roasted *okara*. if you have no *okara*, you can substitute the general roasted tofu, or even lentils.
**THE INGREDIENTS**
- 1 1/4 cups of roasted *okara*
- 3 leaves of Chinese cabbage
- 1 carrot
- 3 cloves of garlic, finely chopped
- 5 small cloves of red onion, finely chopped
- 1/2 tsp of salt
- 1/2 tsp of coriander powder
- (optional) 1/2 tsp of chili powder
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**COOKING INSTRUCTIONS**
**STEP 1**
Cut into pieces Chinese cabbage. I cut the leaves into two parts first, then cut them again into pieces.
Also, chop the carrots into small pieces. Make some flower shapes if you want to use garnishes.
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**STEP 2**
With small heat, stir-fry garlic and red onion first until it smells delicious for a few moments. Then, add salt, coriander powder, and chili powder. Mix them well.
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**STEP 3**
Add vegetables. Then, change the fire from low heat to medium heat. Stir-fry well until they wilt. Don't add water. So, it is important to use a non-stick pan. If you add water, the texture of the *okara* will become soft. If the texture of *okara* becomes mushy, I think it will become disgusting.
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**STEP 4**
Add roasted *okara* and mix well. For this step, use a small heat again. Then remove when the all ingredients are mixed well.
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## <center>SERVING WAYS</center>
Serve stir-fried *okara* with rice. Here, you can unique chips. Those are unripe banana chips (my favorite chips). The results are great! I really like the texture of *okara* combined with veggies.
This is the first time I have cooked this menu. So, no soy bean pulp left is wasted. Everything can be used. I am happy to share this experience with you. So, until next in my kitchen.
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##### <center>Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.</center>
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>Best Regards,
Anggrek Lestari
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<b>Who is Anggrek Lestari?</b>
<sub>Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.</sub>
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<sub>Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009</sub>
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