Overview

Tofu costs as much as pork chops in New York City. You can make better tofu at home for a fraction of the price - and get a miracle food in the bargain.Tofu has been keeping people healthy for over 2,000 years. But what most people don't know is that the process of making tofu produces a byproduct - okara, the fibrous soy pulp left in the cheesecloth - that may be more valuable to your health than the tofu itself. In this practical, no-jargon guide, Marcus Eigh shows you how to make tofu from scratch using nothing more than a blender, a pot, and dried soybeans. Along the way, you'll discover okara: a food with 11.5 grams of fiber per 100g (three times more than broccoli), 77 calories per serving, and a two-thousand-year track record in some of the world's healthiest, longest-lived populations. Inside this guide you'll find: Step-by-step tofu-making with photos-style descriptions - soak, blend, strain, curdle, press The full story of okara: what it is, why it's been overlooked, and why that's changing The Japanese principle of hara hachi bu - eat until 80% full - and how okara makes it effortless Current science: 2023 clinical trials showing okara reduces body fat, increases muscle, and improves gut microbiome Where to buy okara, how to store it, and how to make it without making tofu Two foundational recipes: stir-fried okara with ginger and scallion, and okara crabcakes The economic case: why homemade tofu costs a fraction of the $5-a-pack supermarket price The Okinawans - the world's most concentrated population of centenarians - have been eating this way for generations. The science now confirms what tradition always knew. The Cowboy's Guide Series - plain talk about complex subjects.

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