I have a question about the ingredient "Soy pulp Okara" on the recipe "Soy Corn Bread" from Gita. Is there a substitute for the okara? I have recipes which use it, but no source for the crucial ingredient.
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I went to Google and found several site with recipe suggestions. Good Luck
My bad, I didn't read your question correctly. Good Luck anyway.
I read that you could drain and press tofu overnight, then crumble it as a subsitute: Here is a link to more info about it.
You can also find videos for making your own okara online if you wanted-
But I wonder if you could find it at an Asian market?
and I can't type today: substitute. Anyway hope the suggestions help. If I find some my way, I will pick some up for you!
This has brought me back to considering soymilk making, which (as the headnote of the recipe says) results in okara. Start soaking soybeans!
(And the creamiest, too.)
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