Summary

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

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Instructions

1. Mix all ingredients with a fork. If the marinade gets too thick, it can be stretched with a little water.
2. 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.
3. Place in the refrigerator to steep for at least 2 days before processing the tofu for smoking.
4. 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.
5. 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.
6. Let it rest for at least a day.
7. Pour the remaining marinade into a glass and keep cool as a dip.
8. The tofu can be stored vacuumed for another 14 days and consumed piece by piece.