Tofu Jerky
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Tofu Jerky
  Tofu    Jerky    Vegetables  
Last updated 6/12/2012 1:26:51 AM. Recipe ID 61482. Report a problem with this recipe.
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      Title: Tofu jerky
 Categories: Vegetables
      Yield: 6 Servings
 
    1/2 c  Soy sauce
      3 tb To 4 tb liquid smoke
    1/8 c  Water
      1 tb Onion powder
      1 ts Garlic powder or
      1    Clove crushed fresh garlic
      1 tb Fresh ground black pepper
      1 ts Honey
      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. From:
  richichi@lamar.ColoState.EDU (Mike Richichi)
 




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Recipe ID 61482 (Apr 03, 2005)

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