Smoked Tofu
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 4 hrs 30 mins |
| Total Time | 2 hrs 4 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g tofu, firm
- Smoking shavings (beech shavings and walnut chips, ratio 4: 1)
For the marinade:
- 5 tablespoon soy sauce, light
- 2 tablespoon olive oil
- 1 teaspoon balsamic vinegar, dark
- 1 tablespoon mustard
- 1 squirt lemon juice
- 1 teaspoon agave syrup or honey
- 0.5 tablespoon ½ paprika, hot pink
- 1 onion (s), finely diced
- 1 clove (s) garlic, pressed
- 2 tablespoon tomato paste
- possibly water for stretching
- salt and pepper
- Herbs, e.g., Herbs Provence
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Mix all ingredients with a fork. If the marinade gets too thick, it can be stretched with a little water.
- Carefully squeeze the tofu in a cloth so that it does not disintegrate but is as dry as possible. Then roll the piece in the marinade, put it in a bag, pour the remaining marinade over it, vacuum seal the bag lightly and seal it.
- Place in the refrigerator to steep for at least 2 days before processing the tofu for smoking.
- Now heat up the smoker with charcoal and birch logs and prepare it for grilling. When the temperature in the upper area has reached 120 ° C, grill the tofu on the lower rack for 15 minutes on each side.
- Then add plenty of beech shavings mixed with walnut chips, place the tofu on the upper rack and smoke from 60 to 40 ° C for 2 - 4 hours, turning occasionally.
- Let it rest for at least a day.
- Pour the remaining marinade into a glass and keep cool as a dip.
- The tofu can be stored vacuumed for another 14 days and consumed piece by piece.
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