Food Encyclopedia

okara

The residue that is left after the liquid is drained off when making soybean curd (tofu). This white by-product resembles wet sawdust. Okara, which is high in protein and fiber, is used in Japanese cooking for soups, vegetable dishes and even salads. Commercially, it's used in some baked goods and meat analogs. It can be found in Asian markets that sell fresh tofu.