Okara
* Calorie value is measured per serving weight shown
Nutrition (per 100g)
Common Serving Sizes
How long to burn 77 kcal
Approximate exercise time to burn the 77 kcal in each 100g:
About Okara
The soy pulp left after filtering soy milk; extremely high in fibre.
Health Benefits of Okara
An underrated high-fibre food
Okara (豆渣) is the soybean residue filtered out when making soy milk or tofu - 4.5g fibre per 100g, over 15x white rice, holding most of the insoluble soy fibre and ~4.8g protein. Don't toss okara after making soy milk; it's real nutrition.
Creative ways to use okara
Add it to flour for okara mantou, patties or bread to raise fibre and add a subtle bean aroma. Dry-fried with soy, sugar and sesame it becomes 'vegetarian meat floss'. Or mix with egg and pan-fry into okara omelette - high protein and fibre.
Storing and using okara
Fresh okara is wet and spoils quickly; use it the same day. Otherwise squeeze dry, portion and freeze for 1-2 months. Before cooking, dry-fry the okara in a dry pan (5-8 min) to remove water and the raw beany taste, then season or fold into dough by your recipe.