1 pound Aloha Tofu Okara

½ round onion, diced

1 bunch of chives, chopped

2-3 carrots, shredded

1 can water chestnuts, diced

salt and pepper, to taste

1 can tuna, drained

1 egg

Mayonnaise

¼ cup flour

¼ cup cornstarch

Preparation:

Mix okara, onions, chives, carrots, water chestnuts, and salt and pepper in a bowl.

Next, add tuna, egg, and mayonnaise to mixture.  Add just enough so that the mixture can be formed into balls.

Then mix flour and cornstarch together and roll balls into it.

Deep fry and serve.

Tofu Banana Pudding Pie Ingredients:

1 tablespoon gelatine, unflavored

1/3 cup water

10-1/2  oz firm tofu, well drained

1 large egg

3 tablespoons sugar

2 tablespoons honey

2 tablespoons lemon juice

2 bananas

Dash of cinnamon powder

Tofu Banana Pudding Pie Preparation:

Empty an envelope of gelatine into 1/3 cup of water; stir and leave for 5 minutes.  Cook gelatin over low heat until dissolved.

Put tofu, egg, sugar, honey, lemon juice, bananas and cinnamon in a blender and beat until smooth.

Pour gelatine into tofu mixture and beat a few seconds.

Pour into prepared pie shell.  Cover with wax paper and refrigerate until firm, about 3 hours.

Top with banana, dash of lemon juice, touch of cinnamon powder and strawberries.

Okara Pie Shell Ingredients:

1 cup okara, packed

2-1/2 oz almonds, toasted

4 tablespoons butter or margarine

1/8 teaspoon vanilla extract

Okara Pie Shell Preparation:

Place okara in 9-10 inch pie plate.  Cover with plastic wrap.  Place in microwave and cook on full power for 5 minutes.  Stir.  Cook another 5 minutes, uncovered.  Stir and cook another 3 minutes.

Mix okara with toasted and crumbled almonds.  Set aside.  In a glass pie plate, cook butter on full power for 30 seconds or until melted.  Add vanilla extract.

Stir okara into butter until well blended.  Press mixture firmly against bottom and sides of the pie plate.  Cook on full power for 2-1/2 to 3 minutes.  Let it cool.

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.

Ingredients:

1/2 cup okara, packed

1 cup all-purpose flour

1 cup sugar

2 large eggs

1/2 teaspoon soda

1 teaspoon water

4 tablespoons water

1/2 teaspoon vanilla extract

4 tablespoons butter or margarine

Pancake syrup or honey

4-6 tablespoons vegetable oil

Preparation:

1.  Toast okara in a skillet for 20 minutes over low heat.

2.  Sift flour and sugar.  Beat eggs and sugar until stiff peaks form.  Mix soda with 1 teaspoon water, add to egg and sugar mixture.  Add 2 tablespoons water and mix with okara and flour.  Leave for 30 minutes.  Add 2 tablespoons water and stir well.

3.  Heat a skillet, pour thin film of oil; pour about 3 tablespoons of batter to form 3 inch pancake; cook over low to medium heat until surface becomes bubbly.  Turn and fry until lightly brown.

4.  Serve with butter, syrup or honey with hot.

Note:  For your snack, place some bean paste between two pieces of pancakes.

Makes 20 (3 inch) pancakes.

Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.

Ingredients A:

6-1/2 oz or 1-1/2 cups okara

1 cup all-purpose flour, sifted

2 tablespoons onion, chopped

2 tablespoons carrot, chopped

2 tablespoons zucchini, chopped

1 tablespoon celery, chopped

1 egg, beaten

1-1/2 tablespoon light soy sauce

1/4 teaspoon dry Chinese mustard powder

1 tablespoon curry powder

1/2 teaspoon salt

Other Ingredients:

All purpose flour for coating

2 eggs, beaten

Panko (dehydrated bread crumbs) for coating

Oil for deep-frying

Condiments:

Equal amounts of ketchup & Worcestershire sauce

Garnishes:

Lemon wedges

Parsley

Preparation:

Mix all ingredients A; divide into eighths.  Form oval patties.

Coat patties with flour, beaten eggs and bread crumbs (in this order).

Deep fry in oil until golden brown.  Drain on wire rack.

Makes 4 servings.

Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.

Ingredients:

2 cups okara, dried* (8 oz okara makes 2 cups after dried)

1-1/3 cups oatmeal

1/2 cup sesame seeds, toasted

1-1/2 cups all-purpose flour

1-1/3 teaspoons baking soda

1/2 cup plus 2 tablespoons margarine

1/2 cup plus 2 tablespoons shortening

3/4 cup sugar

2 eggs, beaten

2 teaspoons lemon juice

1/4 cup raisins (optional)

Preparation:

Preheat oven to 400°F.

Remove moisture from okara* (see instructions below)

Crush oatmeal and mix with sesame seeds.  Set aside.  Sift flour and baking soda twice; add oatmeal and sesame seeds.

Sift sugar.  Mix margarine and shortening; add sugar.  Whip it until mixture gets white.  Add beaten eggs and lemon juice.  Add flour, baking soda, oatmeal & sesame seed mixture, okara and raisins.

Knead and roll.  Make 2 (2 inches in diameter) logs.  If dough is soft, keep in refrigerator for 30 minutes.  Divide each log into 16 pieces.  Make 2 inch round cookies.  Bake in preheated oven at 400°F for 20 to 25 minutes.

Makes 32 round cookies.

Removing Moisture From Okara:

Microwave Oven Method

Spread okara on a plate.  Cover with plastic wrap and cook on full power for 5 minutes.  Stir.  Cook another 5 minutes, uncover.  Turn and stir, cook another 3 minutes.

Oven Method

Spread okara on a baking dish.  Dry okara in the oven for 10 minutes at 300-325°F.  Stir and dry another 5 minutes.

Skillet Method

Toast okara in a skillet for 20 minutes over low heat.

1 cup butter

4 ounces Splenda Brown Sugar*, or 1 ¼ cups golden brown sugar

¼ cup Splenda Blend, or ½ cup white sugar

2 eggs

2 ½ tablespoons milk

2 teaspoons vanilla

1 cup Aloha Tofu Okara

¾ cup all purpose flour

1 teaspoon baking powder

½ teaspoon salt

2/12 cups quick cooking oatmeal

1 cup dried cranberry

1 cup chopped pecans, or macadamia nuts

1 cup chocolate chips (optional)

Preparation:

Beat together butter and sugars with an electric beater.

Next, add in eggs, milk, and vanilla and mix on low speed.

Then, add in okara and flour, baking powder and salt.

Finally, add in oatmeal, cranberries, nuts, and chocolate chips and mix well.

Using a small ice cream scoop, (1 ¼” diameter) drop on ungreased cookie sheet.  Bake 375 degrees for 15-20 minutes.

*4 ounces Splenda Brown Sugar = ¾ cup

2 pounds Chinese fishcake

1 pound Aloha Tofu Okara

2 eggs

1 tablespoon oyster sauce

1 teaspoon pepper

chopped water chestnuts

chopped green onions

chopped shiitake mushrooms (optional)

Preparation:

Mix all ingredients together to form patties and fry.

2 cups Aloha Tofu Okara, loosely packed*

2 eggs

1 can tuna with liquid, water or oil

½ can water chestnuts, chopped

4 stalks green onion, chopped

1 medium carrot, finely grated

4 shiitake mushrooms, chopped

¾ cup mayonnaise

1 can cream of mushroom or cream of chicken soup

Preparation:

Mix together all ingredients, except soup.

Lightly grease 8x8x2 baking pan with mayonnaise.

Spread okara mixture in pan and bake at 350 degrees for 35 minutes.

Remove from oven and spread soup over the top.

Return to oven and bake for another 5 – 10 minutes.

Optional:

Garnish with your favorite sprinkle.

*For best results: When measuring okara, do not pack too firmly, otherwise it will come out dry.

Ingredients:

3 cups of rice, washed and soaked for about 1 hour

1 cup stock taken from cooked okara ingredients

2 cups of cooked okara ingredients

2 cups water

1 teaspoon Hawaiian salt (coarse rock salt)

Preparation:

Add all ingredients into rice pot and mix well. Cook rice.

2 cups Aloha Tofu Okara (exact – too much will make it dry)

1 can Cream of Mushroom soup

2 eggs

1 can tuna

1 tablespoon sugar

¼ cup green onion, chopped

2 tablespoons cornstarch

oil (for frying)

Preparation:

Mix ingredients together, form into patties and fry.  Put enough oil in pan so it doesn’t become dry.  Fry until brown.  Can be served with eggs like hash browns.