Just by way of context, I thought I’d toss a couple of pictures up here. These are shots taken from the back deck, looking East and SouthEast. This first is Mount Diablo, with plumes of steam in the foreground.
This second is the San Francisco Bay … or is it the Carquinez bay at this point? In any event, this is looking just to the right of the mountain, at the city of Martinez across the water.
So, enough of the context and on to the cool links. Thank you Makiko for the detailed instructions on making Soy Milk, Tofu, and Okara! I must say that we went out about a year ago & purchased the wooden press/mold with all good intentions, after watching Ming Tsai whip up some Tofu, and we’ve been looking at that press sitting the pantry ever since.
So, today we followed the directions for the soymilk (great on its own, especially with a teensy bit of salt) … and then followed the directions (mostly) for the tofu, and have marvellous tofu sitting in the fridge right now! We used 20 oz. of soybeans instead of 16 (we had 20, ya know?), and we used 2 Tbsp of Epsom Salts instead of going out to track down anything special by way of coagulant, and it worked out wonderfully!
And, as an extra bonus, we’ve got Okara in the vegetable drier right now, getting all nice & ready to be a fiber-addition to some zucchini bread.
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Hey, yum! Look what I found:
TOASTED COCONUT OKARA! This recipe is adapted from a recipe in Shurtleff and Aoyagi’s “The Book of Tofu” for something called “Okara Granola”. The original recipe uses vanilla instead of coconut essence.
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Ingredients:
2 cups okara
¼ cup honey
2 tbsp. grapeseed oil
1 1/2 tbsp. coconut essence (extract)
pinch of salt
Method:
1. Preheat oven to 180oC. Combine all ingredients, and place in a large baking pan. Cook for 1 ¼ hours, stirring occasionally, until golden. The house will smell beautiful! Cool, and store in an airtight container until needed.
ALMOND OKARA
As Toasted Coconut Okara, above, but replace coconut essence with 1 tbsp. almond essence (extract). Cook only 50-60 min., until pale golden.
Found this on The Okara Cookbook. Cool, huh?
Well, Makiko says that it tastes like … well … she says “toasted sawdust.” I’m guessing that she was being polite. However, she goes on to say that she’s used it, toasted, in dishes, and is thinking about including it in a muesli.
Ellen’s Kitchen has some creative uses for it, though, so there’s a site to remember in our quest to use the whole bean.