Making tofu really doesn't save any money. Sure, it's great to have very fresh tasting tofu. It's nice to be able to control the firmness of the tofu depending on how it's going to be used. But, the real reason to make tofu at home is for the okara (the left-overs after making the soy milk).
Yes, okara (in the US) is most often used as animal feed or fertilizer. But, in Japan this humble food merits the honorific "o" for the start of its name.
The okara can be used as a healthy, nutty-tasting filler for veggie burgers, sauces, chili, soups, etc. I use it just as I use texturized soy protein. But, the best way to use okara is in the recipe below:
Okara (unohana)
Ingredients:
Okara
Onion
Garlic
Ginger
Carrots, sweet pepper, gobo, or other veggies
Tofu
Shiitake and other mushrooms
Shoyu
Mirin
Sake
1. Hydrate dried shiitake mushrooms. Slice onion; cut up other veggies, mushrooms, and tofu.
2. Mix soy sauce, ginger, garlic, mirin, and sake. Soak tofu and mushrooms.
3. In a wok with a little oil, add onions and carrots. Cook until transluscent.
4. Add soy sauce mixture with tofu and other ingredients. Add okara and mix well.
5. Serve hot or cold.
Yes, okara (in the US) is most often used as animal feed or fertilizer. But, in Japan this humble food merits the honorific "o" for the start of its name.
The okara can be used as a healthy, nutty-tasting filler for veggie burgers, sauces, chili, soups, etc. I use it just as I use texturized soy protein. But, the best way to use okara is in the recipe below:
Okara (unohana)
Ingredients:
Okara
Onion
Garlic
Ginger
Carrots, sweet pepper, gobo, or other veggies
Tofu
Shiitake and other mushrooms
Shoyu
Mirin
Sake
1. Hydrate dried shiitake mushrooms. Slice onion; cut up other veggies, mushrooms, and tofu.
2. Mix soy sauce, ginger, garlic, mirin, and sake. Soak tofu and mushrooms.
3. In a wok with a little oil, add onions and carrots. Cook until transluscent.
4. Add soy sauce mixture with tofu and other ingredients. Add okara and mix well.
5. Serve hot or cold.
