Sugar & Spice Okara (Ama Okara) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 cups fresh soybean pulp (okara), left over from Tofu | 3/4 cup packed light brown sugar | 1/2 teaspoon ground cinnamon or nutmeg |
| 1/8 teaspoon salt | 1 teaspoon vanilla extract | |
| 1 | Preheat oven to 325 F. Spread soybean pulp in a 15x10-inch jelly roll pan. Dry in oven 25 to 30 minutes, stirring occasionally. Place dried pulp in a medium-size bowl. Add brown sugar, cinnamon, salt and vanilla. Mix together with your hands. Refrigerate in an airtight container up to 2 weeks, or freeze several months. |