Soy Simplified

Soy stuff can be sticky.

First there’s the soyapower machine.  It came with a package of magic cleaning powder that instructs one to mix a container of the stuff to reuse–who has room on a counter?  The idea is appealing in that it sounds like a way to ease cleanup unless one is opposed to leaving soaking parts laying about the kitchen.  So, instead, we have stuck with vigilant immediate cleanup and as we do it the process seems to become less of a chore. 

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One okara use that gets mentioned alot is the patty or “burger” and so last night we gave it a try.  Grated parsnips, carrots, chopped onion, chopped leek and a little garlic were sauteed and mixed with okara and a little flour.  This was made into patties and breaded, then fried but only a few were cooked before I decided to add an egg to the mixture.  The mixture plus egg held together well, these could be served without falling apart in transfer to plate.

What can I say?  The flavor was great.  The texture?  Really not bad but not what I wanted in a patty.  More vegetables and some cooked brown rice would have fleshed them out nicely, maybe a little nut meal…

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It was a good idea, honestly! What better way to use okara than to lean on the popular uses I’d read about? The problem came in when I tried to apply what I’d read in an ill-conceived fashion. Don’t get me wrong, it wasn’t horrible it just ranked among those meals people refer to as weird hippie food if ya know what I mean. And the thing is, the meal wasn’t nutritionally a powerhouse, we had multiple fried dishes and it was really supposed to appeal to the junk food lover. Ah well.

The menu as planned consisted of the following: junk food tofu, croquettes, a stir fry with okara, shrimp egg foo yung (for familiarity and to appease those who might ask, “where’s the meat?”) and rice.

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