|Marinade is gluten free!!|
Your tofu will not start falling apart in your stir fry (we have all had the falling apart tofu, even though the package says extra firm and you have pressed some water out of it)
This is at least a two day process and will yield a firm, flavorful tofu that can be used for tofu steaks, tofu bacon, barbeque, tofu pepperoni, stir fry tofu, almost any mock meat you can think of. There is a very good chance the tofu haters you know will convert to lovers of the spongy curd (because it won't be tasteless spongy curd).
I do not use the dry fry method because it is, for me, very messy. All of the methods to dry tofu are time consuming and if you are a tofu lover, you should be prepared to make a lot, then freeze for later use.
Most Asian markets sell dry tofu but its usually already spiced and sliced, and very very dry to the point of being non-porous.
Oven or food dehydrator for "drying"
Big bowl or glass storage container for storing with marinade
oven trays and either foil or parchment for placing the tofu in oven
Storage container for storage and/or freezing
Baster to spread the marinade
Ingredients for Tofu Bacon:
Part I: Marinade
|Use for salads, BLT sandwiches, quesadillas, dips that call for bacos, potato skins, etc|
- 1/4 cup tamari (gluten free) soy sauce
- 1/4 cup cranberry juice
- 1/2 tsp garlic powder
- 1 tsp white pepper
- 2 TBL cider vinegar
- 3 TBL light oil such as canola or safflower
- "swirls" of agave nectar to taste...remember, bacon is sweet and salty
- to taste...smoke flavor, UNLESS you have a stove top smoker, then you can make apple smoked or hickory smoked tofu bacon
- 1# pound, firm or extra firm tofu, patted dry and sliced into whatever kind of slices you want
Part I : (If you own a stove top smoker, smoke your tofu to your liking first) Combine all marinade ingredients very well. Place all ingredients, except tofu, in a big refrigerator friendly bowl or container and carefully place the tofu in the marinade and place in frig overnight, baste occasionally with marinade.
|More tofu mock meat recipes coming soon|
Place marinated tofu on parchment paper or foil, on a baking pan, in your food dehydrator or oven at 200 degrees
It will take a couple hours, sometimes up to 3 hours at 200 degrees, while you flip the tofu occasionally
You don't want it to turn into a chewy plastic jerky texture, but you want it halfway in between...for this recipe I let mine bake at 200 for around 3 hours.
The tofu will start turning golden brown and you will see before your eyes the transformation into very solid pieces
When you take the mixture out of the oven, let cool at room temperature, then refrigerate or freeze and the tofu will become very firm on the outside with a little dense bit on the inside, perfect!!
"I do not use the bacon for stir fry, but I do use the same method as above by marinating fresh tofu in one of my favorite asian stir fry sauces, which are all over the web. Remember that the marinade is salty, so if you are adding a stir fry sauce, go light on the sodium"