Almost every weekend, I get a big bag (2.5 lbs.) of okara (soy pulp) from Meiji Tofu. So, I cook with okara a lot. As I've written before, okara doesn't only taste so great, but is also a great source of fiber, protein, and other vitamins.
This is a variation of my last Okara Salad. As much as I use okara for very Japanese-style dishes, I enjoy cooking continental or ethnic style okara dishs like this. Okara is just so versatile!
This dish is very easy to make and you can also add basically any vegetables you like. It's a good way to finish some leftover ingredients from the fridge.
Cous Cous Style Okara Curry Salad
Ingredients
2 fluffy cups of okara
2 tablespoons olive oil
1 clove garlic, thinly sliced
1 tablespoon minced shallot
1/4 red bell pepper, minced
3-4 shiitake mushrooms, thinly sliced
2-3 tablespoons sliced almond
2-3 tablespoon goji berries
1 tablespoon curry powder
salt and pepper
1/2 lemon
some lemon wedges
Procedure
1. In a saute pan, saute the garlic, shalot, red bell pepper, shiitake mushrooms, and almond with the olive oil for 3 minutes.
2. Ad the curry powder and saute until fragrant. Add the goji berries and stir. Transfer to a large bowl.
3. Saute the okara for 3-4 minutes or until the moisture is almost gone and fluffy. Transfer to the same bowl.
4. Season the mixture with the salt and pepper. Squeeze the lemon.
5. Serve with lemon wedges.
(I also added some chopped mizuna leaves at the end)
