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Okara & Vegetable Cutlets

By June 30, 2021No Comments

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


Equal amounts of ketchup & Worcestershire sauce


Lemon wedges



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.

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