Wondering what you can do with the pulp left from homemade soy milk? How about making Okara "Meat" Floss? They are really easy to make and the umami flavor goes so well with many things like rice, sandwich, even salad! 打豆漿留下的豆渣怎麼辦?拿來做豆渣素肉鬆吧!吃起來鹹香、帶有豐富的顆粒口感,能為不同的料理增加風味,拌飯、加入三明治、沙拉等都可以,非常百搭!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: 亞洲
Keyword: 10 ingredients or less, 30 minutes or less
Servings: 8people
Author: Nora Hsu
Ingredients
1/2Tbspgrapeseed oil 葡萄籽油
240ml (1 cup)soy okara 豆渣盡可能擠乾
1/2Tbspsoy sauce 醬油use gluten-free one if senstive
1tspmirin 味醂
1Tbspshredded nori 海苔絲optional 非必要
1tspTbsp toasted sesame seeds 熟芝麻optional 非必要
Instructions
Place a non-stick frying pan over medium heat. Once the pan is hot, add the oil and soy okara. Use the stir-fry spatula/turner to spread out the okara. Stir fry until the okara is dry through.
Turn down the heat. Add the soy sauce and mirin and stir quickly to let all the okara absorb the seasonings.
Once the okara is dry, turn off the heat. Stir in the shredded nori and toasted sesame seeds. Let it cool completely before storing in an air-tight jar.