Tofu and Okara Sauce

Sunday, August 20, 2017

I have been playing around with using my left over Okara from making Tofu. I have been enjoying it. Okara makes for a great thickener to any sauce. My favorite way so far is to add a table spoon or two to a Shoyu Ginger dashi and it just absorbs all those delicious flavors and thickens it into a creamy sauce. 

For Lunch
Brown Rice 
With some Umeboshi Plum
Blanched Kale and Carrots
Pan fried Tofu cooked down in a Okara, Shoyu and Ginger sauce.

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