I’m one of those people that actually likes tofu. What makes me crazy are people who eat a chunk of tofu right off the block, and then say they hate. Well of course you do, straight off the block like that it tastes like cool wet chalk.
Tofu is meant to be augmented! Flavored, Marinated, etc, etc.
I have served tofu to some of those people who profess to hate tofu, sometimes I told them, sometimes I didn’t. When you eat my cooking it is vegetarian, well, technically I am pescetarian. I do still eat, and cook seafood, just nothing that had feet.
In the USofA it was easy to find all sorts of seasoned and flavored tofus, not so easy here in Merida.
I came across a recipe yesterday for smoked tofu, and since I had 2 blocks in the fridge I decided to give it a go!
This is the link to the recipe I used – http://www.instructables.com/id/Smoked-Tofu/
It was fairly fortunate I had all the marinade ingredients available and pretty much followed the recipe for the marinade as instructed. The recipe calls for wood chips for the ‘smoking’ process. Unfortunately they don’t indicate what type of wood chips, so Tom made me some from a lime tree branch.
here you see my ipad open to the recipe, and the bowl of marinade.
here’s the tofu all sliced up, and after the excess water was pressed out.
this is how I pressed out the water, laid out between clean kitchen towels and weight added to the top.
Two + hours in the marinade
and here is the finished product.
the slices are quite tasty, although neither Tom nor I tasted any smokiness, but the marinade is excellent, I reserved the extra marinade to cook down as a dipping sauce.
The slow cooking also altered the texture so that the slices are more chewy.
I’ll do this again!