Okara Granola Mark 1

Okara parched in a slow oven with a little sugar, salt, and oil. Served with plain yogurt, raisins, honey, and cinnamon.

In it's current form and formula, the okara doesn't hold its crispness long enough. Needs work.

Making Tofu: The Soy Milk

First you gotta soak your soybeans. There's a whole time and tempurature curve involved. Just soak them over night. You want them to be uniformly hydrated and crumble easily between your thumb and finger. I discarded the soaking water. You'll want to puree them as fine as possible in a blender. Remember when adding your water to the blender to blend the beans, you need to ration it. Since I'm making block tofu, which calls for light soy milk, I can only use 1.33 cup of water per ounce of dry soy bean. In this case, I'm allowed 21 cups of water for 16 oz of soybeans. It'll take a few minutes to get the bean puree, or go, fine enough. The first half of my beans weren't pureed as fine as they should have been, and I think that impacted my tofu yield. Pour your go into a big pot, and proceed to cooking. Some folks have you already heat part of your water ration in the pot while you puree the beans. This has the advantage of speeding up your cooking time and limits the soy's 'beany' taste because you are allowing the enzymes that you released during blending less time to work on the soybean's oils and proteins.