So I got this groovy new toy
I purchased a SoyaPower soymilk maker and set about making some soy milk which the family pretty much guzzled. Two recipes and two more then we had a jug in the fridge and a heap of okara in the fridge too. The next day I made 4 more batches of milk to make into tofu so you can imagine, the okara was beginning to pile up.
Now I have to talk a sec about my family, I have one milk avoider (excited about the machine and its potential), one who tasted the soymilk and decided it was great, another who drank some didn’t hate it or love it, one who looked at it with concern and tried it determined to dislike it and…the husband who has, to date, disliked all things soy except maybe the rare tofu fried up and sizzled with soy sauce and nutritional yeast. Oh and me, I like soy foods and think adding a little soy to our diet is a good way to improve it not to mention the cost effectiveness of the addition.
As I was saying though, here I had a heap of okara and all my past dabblings, the reading that I’d done in the distant past, in the recent past, in the here and now had left me with a decided gap in my knowledge about using this food but I didn’t want to throw it away.
I had read, in The Book of Tofu by William Shurtleff and Akiko Aoyagi about traditional uses for okara. They talk about the apprentices being given the okara for exploratory uses and how the dishes produced would be sold door to door. I thought my first attempts should be along the lines of traditional uses mentioned and developed a menu.
Tags: Akiko Aoyagi, Okara, SoyaPower, The Book of Tofu, William Shurtleff