tofu jerky

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a.. 1/2 cup soy sauce

b.. 3 to 4 tbsp liquid smoke

c.. 1/8 cup water

d.. 1 tbsp onion powder

e.. 1 tsp garlic powder or 1 clove crushed fresh garlic

f.. 1 tbsp fresh ground black pepper

g.. 1 tsp honey

h.. 1 pound firm or extra firm tofu

Cut and drain the tofu. Take a 1-pound cube, cut it in half, and then slice it

into strips on its short side. Strips should be about 4 to 5 millimeters 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 (may be reused) and dry tofu in food dehydrator or warm (200

degrees F) oven. This will take 4 to 8 hours, depending on weather. If you live

in a sunny, hot, dry climate, you can sun-dry it. It will take all day.

 

Flip the tofu over hourly so it dries evenly. Tofu jerky is delicious and keeps

indefinitely. Dry the jerky until it is 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 make pizza jerky. Have fun and experiment. Herbs are

wonderful! I love curry and curry tofu jerky is delicious!