recipe - Tofu Jerky

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Tofu Jerky

 

 

1/2 c. soy sauce

3-4 T liquid smoke

1/8 c. water

1 T onion powder

1 t garlic powder (or 1 clove crushed fresh garlic if you're

brave)

1 T (or more) fresh ground black pepper (be liberal with this)

1 t honey (or some other sweetener, or skip it)

1 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 weather. If you live in a sunny, dry climate (Colorado in the

summer), you can sun dry it, 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.

The possibilities are endless.

Just have fun with it!

 

 

(all measures in this recipe are approximate, adjust all of them to

taste or requirements)

 

 

Have fun!

 

 

Recipe by: Mike Richichi, Dept. of Physics, Colorado State Univ.

Link to it:

http://groups.google.comrec.food.veg/msg/58ca0974fde9ad87?

q=tofu+jerky & hl=en & lr= & ie=UTF-8 & oe=UTF-8 & rnum=3