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TOFU JERKY
1
/2 c Soy sauce
3
1
1
1
1
1
1
1
tb To 4 tb liquid smoke
/8 c Water
tb Onion powder
ts Garlic powder or
Clove crushed fresh garlic
tb Fresh ground black pepper
ts Honey
lb Firm or extra firm tofu
Cut and drain the tofu. I usually take a 1 lb cube, cut it in half,and then
slice it into strips on its short side. Strips should be about 4−5 mm in
thickness. They may look big, but they'll shrink to about half their size.
Mix all the marinade ingredients together well. Put the tofu in a single
layer in a shallow baking pan or cookie sheet and pour the marinade over it.
Let soak for several hours or overnight. Drain excess liquid (and reuse!)
and dry tofu in food dehydrator or warm (200 F) oven. This will take
probably 4−8 hours, depending on the weather. If you live in a sunny, dry
climate, you can sun dry it, but it'll take all day. If you dry indoors in
the winter, your house gets filled with a wonderful smoky smell. If you're
drying in the oven, you'll need to flip the tofu over hourly so it dries
evenly. The stuff is delicious and keeps indefinitely. Dry the stuff until
it's very chewy, but not crispy.
Be creative: Use low−sodium soy if you want less salt (it is rather salty).
Use tabasco or ground cayenne if you want it hot. Chili powder makes chili
jerky. Oregano and basil makes pizza jerky.
TOFU JERKY
75
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