Okara is Japanese for "honorable pulp" and is the pulpy by-product of making tofu from soybeans. It is insoluble in water, so after blending water and soybeans and filtering out the soymilk, okara is left behind. It is good source of protein and can be used in many vegetarian meals as a meat substitute.
Okara is white or yellow, and can range in size from small chunks to the size of a soybean.
Conserving and Storing
Store okara in the refrigerator for up to a week.