Fresh Homemade Tofu - Part 4: Tofu By-Products
You guys know me - recycle and reuse whenever, wherever. Making tofu generates a lot of byproducts. Don’t throw them away; there are so many uses!
- Soybean Pulp: The major byproduct is the pulp (lisa-rayner shared with me that the Japanese term is okara) . If you used my process, the pulp is “cooked.” Feel free to compost it, use it in baking, falafel, or in my case - feed it to the chickens!
- Whey: After pressing the curds, you’ll be left with a lot of bright yellow liquid. The whey is nutritious: filled with protein, B vitamins, natural sugars, and trace amounts of coagulants. Many people use this for baking and energy drink mixes, but I like to dilute the whey with water and give my plants an extra boost!
- Tofu Skin (aka yuba, bean curd skin, bean thread): You might have noticed that when boiling soymilk, a skin forms at the top of the pot. I know it looks like something that no one ever would put into the mouth consensually, but the “skin” is quite a delicacy. In many Asian countries, it’s build up in layers then dried out. I have photo of the store bought product. You don’t have to do the same, but just know that it’s perfectly fine to consume.
How to Make Tofu