Tofu’s Secret Twin – What to Do With Okara (Soy Pulp)

Every block of tofu hides a twin. You just don’t see it on the shelf.

Its name is okara—the fibrous, creamy soy pulp left over from tofu or soy milk production. For every litre of soy milk made, a generous amount of okara is strained out and, more often than not, discarded. But that soft, fluffy pulp? It’s quietly brimming with nutrition, flavour-soaking power, and sustainability potential.

This is tofu’s secret twin. And it’s time we stopped tossing it out.

🌱 What Is Okara?

Okara (おから in Japanese, 豆渣 in Chinese) is the soy pulp that remains after straining blended soybeans to make soy milk.

• Texture: Moist, soft, and slightly grainy—like fine almond meal.

• Taste: Mild and neutral with a hint of beany sweetness.

• Appearance: Pale, off-white clumps that crumble easily.

It’s not as glamorous as the block of tofu that comes from the same process. But nutritionally? Okara holds its own.

🧠 Why Okara Deserves Your Attention

Nutritional Powerhouse (Approx. per 100g fresh okara):
✔ Protein: ~3–4g
✔ Fibre: ~4–5g
✔ Fat: ~2g (mostly unsaturated)
✔ Calories: ~75 kcal
✔ Rich in calcium, iron, and B vitamins

Why It Matters:

• 🌾 High in fibre – Great for gut health and digestion

• 💪 Protein boost – Useful in snacks, patties, and batters

• 🌍 Zero waste – Reduces food waste and maximises the soy you already bought

• 🌱 Eco-conscious – Part of closing the loop in plant-based cooking

💡 If tofu is the elegant main act, okara is the backstage crew making everything work.

🍽 How to Use Okara in the Kitchen

Fresh okara is delicate and perishable, but it shines in recipes that use its moisture and binding power.

1️⃣ Okara Patties or Burgers

Mix with mashed beans, herbs, and spices. Pan-fry for a golden, protein-rich burger alternative.

2️⃣ Okara Pancakes or Fritters

Add to savoury batter for crispy-edged fritters. Great with corn, grated veg, or kimchi.

3️⃣ Stir into Soups and Stews

A spoonful thickens broth and adds subtle texture—perfect in miso or veggie soups.

4️⃣ Okara Granola or Energy Bites

Dry the pulp slightly, mix with oats, seeds, and maple syrup, then bake or roll into bites.

5️⃣ Add to Baked Goods

Replace some flour in muffins, banana bread, or brownies for extra fibre and softness.

🧁 Pro Tip: Sub up to ¼ of flour with okara in soft cakes or quick breads.

🧊 Storage Tips

Okara is extremely perishable due to its high moisture content.

✔ Fridge: Use within 2–3 days.
✔ Freezer: Freeze in portions for up to 2 months.
✔ Drying (Optional): Lightly bake or dehydrate to extend shelf life and use like soy flour.

🌏 Closing the Loop – Why It Matters

Using okara isn’t just about saving money—it’s about respecting the full value of what we eat.

For generations in Japan, China, Korea, and Vietnam, okara has been used in stews, snacks, and side dishes. It’s a reminder that in traditional plant-based cooking, nothing goes to waste. Every part has a purpose.

In an era of climate consciousness and food security, okara is a delicious way to:

• ✅ Maximise your ingredients

• ✅ Reduce food waste

• ✅ Celebrate humble, nutrient-rich cooking

✨ Final Takeaway

Tofu and okara are two sides of the same bean. One is smooth, firm, and ready for the spotlight. The other is soft-spoken, modest, but just as valuable.

So next time you make soy milk or tofu at home, don’t throw out the pulp. Give tofu’s twin a place at the table.