Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
1 jar
Prep time
20 minutes
Dehydrating time
16 hours
Ingredients
- 1 pound (450g) of extra firm tofu
- 2 tbsp liquid smoke
- 1/3 cup of low sodium soy sauce
- 1/8 cup of water
- 1 tsp garlic powder
- 1 crushed garlic clove
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tsp brown sugar
Ingredients
TIPS:
- Before storing for long durations, ensure that the tofu jerky is completely dried. Any moisture can lead to mold growth. If you're unsure, you can always dehydrate for an additional hour or two.
- Store in a cool, dry place, away from direct sunlight. This helps to preserve the quality and flavor of the jerky.
- Always check the jerky before consuming. If it smells off, has mold, or its texture seems odd, it’s best to discard it. Properly stored tofu jerky, especially with methods like vacuum sealing and refrigeration, can last for several weeks to a few months. For longer storage use a freezer for 6 months to 1 year for best quality.
macros
Instructions
- Drain then squeeze water out of tofu as much as you can. Place tofu on a clean dish; place paper towels over it and push the down on the brick with your hands for few seconds.
- Slice tofu into thin strips about 1/4 to 1/8 inch thick depending on how crispy you want your tofu to be. (The thinner the slice the crispier the jerky)
- Mix together all the other ingredients in a mixing bowl. Place the sliced tofu into the mixture and allow to marinate for a minimum of 2 hours or up to overnight for a more intense flavour.
- Set your dehydrator to 145°F (63°C) and place tofu on a non-stick mesh mat in the dehydrator for 4-8 hours depending on the thickness of the tofu.
- Once tofu is dry and has cooled completely, it should have a chewy texture and not brittle, store in an airtight container.
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