Check out how you can turn your soybean pulp into a meal with this easy and delicious recipe. These patties are simple to make and make a perfect meal or snack by itself.
Recipe by woonheng on July 31, 2021
Prep time: PT25M
Cook time: PT30M
Total time: PT55M
Rating
4.95 stars (36 reviews)
Keywords
okara, soybeanpulp, vegan
Ingredients
1 lb (~453g) soybean pulp
1 small carrot (finely diced)
2 stalks green onion (finely chopped)
¾ cup (94g) all-purpose flour (or use gluten-free flour)
2 tablespoons cornstarch
1 nori sheet (cut into strips)
1½ teaspoon salt
¼ teaspoon mushrooms seasoning
dash of pepper
½ cup of water (plus more if needed)
cooking oil
toasted sesame seeds (as garnish)
Sweet Thai chile sauce
a handful of chopped cilantro
a squeeze of lime juice
Categories
Appetizer
Breakfast
Cuisine
Asian
Chinese
Japanese
Steps
Make the patties. Combine the soybean pulp, carrot, chopped green onion, all-purpose flour, cornstarch, and the seasoning in a large mixing bowl. Mix with your hand until well combined.
Gradually add the water to create a slightly wet paste. Then, add nori strips and mix until incorporated. Divide into 8 to 10 equal portions.
Shape the patties. Gently press each portion into a disk, about 4-inch wide and 1-cm thick.
Cook the patties. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom of the pan. Cook in batches if needed, gently slide the patties into the pan, slightly apart. Flatten each patty slightly with the back of your palm.
Cover the pan with a lid and turn down the heat but maintain a light sizzle. Pan-fry for about 2 to 3 minutes or until golden brown.
Uncover, slide a spatula under the patty, and flip. If the patty is undercooked, cook for another minute. Once flipped, cover and cook the other side for another 2 to 3 minutes. Tip: For a more golden brown outer layer, pan-fry each side for another minute or so, uncovered.
While the patties are cooking, make the sauce. Whisk together 3 tablespoons of sweet Thai chile sauce, chopped cilantro, and lime juice in a bowl until well combined.
When the patties are ready, transfer to a plate, sprinkle with toasted sesame seeds, and serve warm or at room temperature with the prepared sauce.
Reviews
Carrie on 2026-05-05 (5 stars): This was awesome!!! I didn’t have some of the ingredients on hand and had to do minor subs but it still turned out amazing!!
Peggy on 2026-03-30 (5 stars): Such a tasty way to use up okara after making soymilk! Not gritty at all. I also did not have mushroom powder, so I used 1/2 water and 1/2 chicken broth with 1 Tbsp. of japanese soup seasoning (Yamapi Kappo Shirodashi). Used quite a bit of veggie oil to arrive at the crispy texture. Love your dipping sauce idea of lime juice with sweet chili sauce.
Józef on 2025-11-26 (5 stars): Delicious, nori is such a good idea for such a dish; it makes it more tasty.
Maria Luiza Franceschi Nicodemo on 2025-08-07 (5 stars): First time making tofu and I wanted to use the soy pulp. I loved it! Thank you from Brazil.
Tracy on 2025-08-04 (5 stars): Really good! I didn't make the sweet chilli sauce dip as I had some homemade Vietnamese chilli sauce and paired it with that. I also can't get a hold of mushroom powder where I am so used vegetarian seasoning/stock powder which still worked well. I've already made this recipe twice now and this will be the recipe I use whenever i have okara. Thanks so much for a delicious creation!
Jenna on 2025-02-09 (5 stars): Great base recipe. First time cooking with okara and this made it very easy. Used corn niblets, roasted garlic, and furikake - yummy. I used the air fryer and they came out a little dry, but that's because I use very little oil. Probably better pan fried. Thank you!
