I made some okara tempeh. I had decided to try making tofu again, which resulted in some okara (and a whole lot of not-quite-right tofu). When you make tofu, you soak and then grind up soybeans. You then filter  any remaining solid bits of soybean out of the resulting soy milk, and those leftover bits are called 'okara.'


You can feed the okara to livestock, but you can also add tempeh starter to it and make tempeh. I tried twice before (the other times I made tofu). One batch was too wet and ended up rank and slimy. The other batch came out great - very tender, fluffy. The key, I figured, was drying out the okara just enough - harder to gauge than with split soybeans for normal tempeh.

I think I over-dried this latest batch. It tasted okay, but it was, well, dry, and took a whole lot of oil to fry up in the pan; it just kept on soaking it up like a sponge.