TOFU JERKY
Ingredients
- 0.5 each c Soy sauce
- 3 each tb To 4 tb liquid smoke
- 1/8 each c Water
- 1 each tb Onion powder
- 1 each ts Garlic powder or
- 1 clove crushed fresh garlic
- 1 each tb Fresh ground black pepper
- 1 each ts Honey
- 1 lb Firm or extra firm tofu
Instructions
- 1
Cut and drain the tofu.
- 2
I usually take a 1 lb cube, cut it in half,and then slice it into strips on its short side.
- 3
Strips should be about 4-5 mm in thickness.
- 4
They may look big, but they'll shrink to about half their size.
- 5
Mix all the marinade ingredients together well.
- 6
Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it.
- 7
Let soak for several hours or overnight.
- 8
Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm (200 F) oven.
- 9
This will take probably 4-8 hours, depending on the weather.
- 10
If you live in a sunny, dry climate, you can sun dry it, but it'll take all day.
- 11
If you dry indoors in the winter, your house gets filled with a wonderful smoky smell.
- 12
If you're drying in the oven, you'll need to flip the tofu over hourly so it dries evenly.
- 13
The stuff is delicious and keeps indefinitely.
- 14
Dry the stuff until it's very chewy, but not crispy.
- 15
Be creative: Use low-sodium soy if you want less salt (it is rather salty).
- 16
Use tabasco or ground cayenne if you want it hot.
- 17
Chili powder makes chili jerky.
- 18
Oregano and basil makes pizza jerky.