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!