Veggie dogs and black bean burgers can get old, but smoked tofu is a nice alternative for non-meat eaters (carnivores will probably also enjoy it though). It's also a great source of protein, and a nice addition to salads or other dishes!

Step 1: You'll Need. . .

  • - a large baking pan
  • - a rack that fits over the pan
  • - 9 oz wood chips
  • - a large bowl
  • - 2 clean dish towels
  • - 2 sheet pans
  • - some cans

  • - 2 blocks of extra firm tofu
  • - 6 tablespoons steak sauce or barbeque sauce
  • - 4 tablespoons soy sauce
  • - 6 tablespoons maple syrup
  • - 1 tablespoon sesame oil
  • - 4 tablespoons vegetable oil
  • - 4 tablespoons mustard
  • - 4 tablespoons water
  • - 2 tablespoons honey
  • - juice of half a lime
So glad you enjoyed it!
This is seriously delicious; thank you for sharing this awesome recipe! The marinade recipe generates a large volume- I'm thinking you could double the tofu quantity originally called for or even save some of the extra (in the fridge) for another batch to use within the next week or so...
could you you use a lemon instead and is the sesame oil necessary?
This is just the marinade that I like to use - you could make any adaptions that you'd like to change the flavor.
Pressing tofu is a pain.
I personally don't find it to be that bad, since you can just leave it sit with the cans on top of the pan. I haven't done it, but I've heard you can also drain the liquid out of a container and freeze a whole block for 24 hours and then let it thaw in the fridge another 24 before pressing. Apparently it makes it easier and even more liquid comes out.
sometimes I'll buy several cartons of the water packed tofu and I'll slice them, blot them dry, and wrap them in wax paper, then put the wrapped slices in the freezer. When I'm ready to use some I'll take out what I&nbsp;need, allow it to thaw overnight in the fridge, press quickly (just a quick press - the water comes out in the thawing), and cook it as desired. Freezing really does change the texture; it makes the tofu a bit firmer so it holds together better for, say, sandwich slices.<br />
Freezing tofu gives it a much meatier texture. I freeze tofu when I am going to grill it or bake it, but I wouldn't suggest frying it. I tried it once and wasn't happy with the results. Thanks for the recipe!
No problem at all, thank you for your comments!
At what point is this supposed to start smoking? I've had it in for over an hour and no smoke yet... Thx.
It doesn't actually smoke (which to me is a good thing, since it's indoors), but since it's cooked over the woodchips, it takes on a smoked flavor.
So to clarify for me, it's essentially 'wood-steamed,' is that correct? This did turn out very tasty btw. I boiled down the leftover marinade a little bit to make a dipping sauce.
I guess you could call it "wood steamed," but I've always tended to call things cooked at a medium/low heat over wood chips "smoked." I'm glad to hear it came out well for you!
Looks really good, even though I am a bit of an omnivore...I have no qualms about tofu or tempura (like my wife does). I wonder if it tastes good enough that, chopped smaller, she wouldn't notice that it is actually tofu...... <sub><sup><sub>she says she doesn't like the taste but obviously that isn't so since, by itself, tofu has no taste</sub></sup></sub><br/>
It's worth a shot! I've found that most people I know who say they don't like tofu actually object to the texture. Pressing it (and frying it) so it isn't so squishy and wet can help to convert most picky folks though.
Nice. Will definitely have to give this a go next weekend. This weekend was an attempt at tofu jerky!
Sounds good! I hope you enjoy it.
This looks delicious!
It's pretty tasty! I bet you could do the same thing with chicken or fish (or seitan) as well. If you had an outdoor grill (as an apartment dweller, I don't (unfortunately), but you can also do this on a grill by tossing a foil packet filled with wood chips with lots of holes poked in it onto the hot coals - basically the same idea.

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