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You need Tofu.
Prepare Fresh okara.
Use Bread flour.
Prepare Sugar.
Use Salt.
Prepare Dry yeast.
Prepare Honey (For kettling).

What can you make with My personal favorite way to use okara is to make okara crumble. It is unbelievably easy, so wonderful and so good for you! I have chosen to flavor this okara. I've started making tofu recently, and the one thing that bothers me is how much okara I end up throwing away.

Fry the okara in a frying pan to evaporate the water..
It is good if the okara is a little wet like this..
Add all of the ingredients to a bowl. Microwave the tofu for 1 minute, add it to the bowl, and knead..
Let it sit for 10 minutes and then divide into equal portions and shape. Spread the dough into an ellipse and fold into thirds, leaving one end open. Then bring the opposite end around and tuck into the open end..
Dissolve the honey in boiling water, and boil the dough for one minute on each side..
Bake in the oven at 200℃ for 20~25 minutes until they turn a nice golden brown, and they are done..

Since I'm not drinking the soy milk, and just turning it into tofu immediately, what's the problem with just leave the okara? I assume the tofu will be less flavorful, but it's not exactly strongly. The problem with okara is that it's utterly bland. When it's fresh, having been squeezed of all its milk, it has a rather interesting texture, but unlike creamy tofu To reconstitute dried okara for use in various foods, simmer until it's soft and smooth in water or milk, then drain in a fine mesh sieve to get rid of. He made tofu on a lab scale and did a nutritional analysis of regular and pressed tofu, okara, and nigari.

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