Smoked Tofu Beech Classic
Firm tofu in classic soy marinade hot smoked over beechwood for a smoky, savory flavor.
Ingredients(for 0.5 kg)
Instructions
Preparation
24 Std.Press tofu between kitchen towels for 30 minutes, then cut into 1.5 cm thick slices and marinate in a flat dish with soy sauce, sesame oil, garlic and paprika powder for 24 hours.
Drying
30 Min.Remove tofu from marinade, drain and place on a wire rack to air dry for 30 minutes until the surface feels slightly tacky.
Smoking
2 Std.Preheat smoker to 110-120°C and add beechwood chips. Smoke tofu slices on the grate, turning once halfway through.
Resting
10 Min.Remove smoked tofu from the smoker and let rest for 10 minutes so the smoke flavor can fully develop.
Pro Tip
Press the tofu firmly before marinating so it absorbs the marinade better and develops a firmer texture.
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