smoked tofu

Ingredients for 2 servings:

• 250 g tofu, firm enough to slice
• Smoking chips (beech chips and walnut chips, ratio 4:1)
• 5 tbsp soy sauce, light
• 2 tbsp olive oil
• 1 tsp balsamic vinegar, dark
• 1 tbsp mustard
• 1 dashes lemon juice
• 1 tsp agave syrup or honey
• ½ tbsp paprika powder, hot
• 1 onion(s), finely diced
• 1 garlic clove(s), squeezed
• 2 tbsp tomato paste
• possibly water for stretching
• salt and pepper
• Herbs, e.g. herbs of Provence
• chili powder

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 2 days 4 hours 50 minutes

simply delicious

Mix all ingredients with a fork. If the marinade becomes too thick, you can dilute it with a little water. Carefully squeeze the tofu into a cloth to prevent it from falling apart, but ensure it is as dry as possible. Then roll the piece in the marinade, place it in a bag, pour the remaining marinade over it, and lightly vacuum and seal the bag. Place it in the refrigerator for at least 2 days before smoking the tofu. Now heat the smoker with charcoal and birch logs and prepare it for grilling. When the upper part reaches a temperature of 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 for 2-4 hours from 60 to 40°C, turning occasionally. Let it rest for at least one day. Pour the remaining marinade into a jar and keep refrigerated as a dip. The tofu can be stored vacuum-sealed for about 14 days and eaten piece by piece.