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Okara Cookies

By June 30, 2021No Comments

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


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)


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.

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