When making tofu at home, once the soy milk has been extracted, you’re naturally left with a generous amount of okara—the soybean pulp.

Actually, okara is a very healthy ingredient, rich in protein and dietary fiber.

But you’re unlikely to find okara for sale in supermarket. That’s because okara spoils easily.

At home, this isn’t a problem at all: simply stir-frying it right away is the easiest and most effective way to store it. Once cooked, it keeps for several days in the fridge, and of course, even longer in the freezer.

One of the benefits of stir-frying okara is: it allows us to fully make use of the nutritional value of soybeans, without waste.

If your main goal is preservation, simply stir-fry the okara with a small amount of oil and salt. Later you can season or flavor it however you like.

To turn it into something delicious doesn’t take much more effort. Here’s one example:

🥢 Shrimp Okara

1. Take your basic stir-fried okara from refrigerator, and mix in some finely chopped Chinese celery or cilantro. Set aside.
2. Defrost and clean some sweet shrimp.
3. In a hot pan, add oil and minced garlic. Once the garlic releases its aroma, add the shrimp, and stir-fry until about 80% cooked.
4. Add in the celery-green okara mixture, stir well to combine. You can splash in a little water to prevent sticking.
5. Once the shrimp are fully cooked and the flavors have come together, season with salt and shredded dried chili. Stir-fry quickly to combine, then turn off the heat and serve.

Because of its high protein content, okara tends to stick to the pan or burn easily. Usual solution is to use more oil, but if you’re looking to reduce fat intake, we recommend:

Stir constantly, and add water in small amounts during cooking. This helps prevent sticking without making the dish too greasy. The result is flavorful, tender, and pleasantly light.