Smoked Protein with Zero Cholesterol

[Greg Who Cooks]

Thinking of tofu as a meat substitute is bound to lead to unappealing recipes. Rather, just think of it as an interesting, nutritious and healthy food that is very flexible in taking on any tastes you want to infuse into it.

BTW I prefer firm or extra firm tofu, and I like the ways of cooking it that firms it up. I'm not so fond of soft tofu, although that might be good in spreads and dips.

[Savannahsmoker]

Originally Posted by PrincessFiona60

Me either, but...I press overnight to get most of the moisture out, slice 1/2 inch thick and then marinade in a soy sauce, sesame oil, honey, ginger, garlic blend and slow bake. Quite tasty! It sucks up other flavors very well. You could even try BBQ sauce.

Thanks again for the suggestion I am starting the process. I am going to do the press, marinade and instead of baking I will smoke the slices this time. I might have made an error because I sliced first and then press rather then press the whole piece and slice. Time will tell.





Thanks again PrincessFiona60

[Greg Who Cooks]

Definitely, first press it, then slice it afterwards.

[PrincessFiona60]

Originally Posted by Savannahsmoker

Thanks again for the suggestion I am starting the process. I am going to do the press, marinade and instead of baking I will smoke the slices this time. I might have made an error because I sliced first and then press rather then press the whole piece and slice. Time will tell.

Thanks again PrincessFiona60

Six of one, half dozen of the other. I don't think it will make that much difference. I hope you enjoy it.

[Savannahsmoker]

Originally Posted by PrincessFiona60

Six of one, half dozen of the other. I don't think it will make that much difference. I hope you enjoy it.

No doubt in my mind that your idea to marinade the tofu will make it better so I know it will be more enjoyable. Thanks

As far slicing or not, my logic sort of says, if I slice it I before pressing I should get more liquid out in a shorter time. What do y'all think?

[PrincessFiona60]

Originally Posted by Savannahsmoker

No doubt in my mind that your idea to marinade the tofu will make it better so I know it will be more enjoyable. Thanks

As far slicing or not, my logic sort of says, if I slice it I before pressing I should get more liquid out in a shorter time. What do y'all think?

That just might work! Get it to the smoker that much faster!

[Greg Who Cooks]

Originally Posted by Savannahsmoker

As far slicing or not, my logic sort of says, if I slice it I before pressing I should get more liquid out in a shorter time. What do y'all think?

No, I don't see that logic. You stack a weight on the whole piece, it increases the internal pressure, and water is forced out the edges. Probably if you get the same pounds/sq.in. on all the pieces separately it could work the same. If you press it all in a single piece then all the tofu will be subjected to identical pressure, where it seems like it would be harder to get them all equally pressed after slicing, particularly since the slices may not be uniform. The unpressed tofu might not be uniform either.

It is easier to slice after the water has been squeezed out because it is firmer, and you're more likely to get evenly sliced pieces too.

Also, all the recipes I've seen say (1) press, (2) cut, (3) marinate, (4) cook.

[CWS4322]

Never thought of pressing it. Tofu is an inexpensive protein (locally it runs about $1.15/lb). I think a lot of us remember the first time we had it way back when and thought it blah...I've been meaning to make some tofu mayo

The Bad Girl's Kitchen: Homemade Tofu Mayonnaise + Plain Fake Mayo

[Greg Who Cooks]

Just remember that tofu has very little taste. For it to be appealing it has to be cooked or served in some way that adds flavor, or otherwise it will be bland and tasteless.

What I mean to say is that tofu comes "blah." It's going to stay "blah" until you do something to change that.

Anybody who has doubts about tofu who has Whole Foods Market available should buy some baked tofu appetizer from their deli section (buy a sampling if they have more than one kind). That could serve as an example of how tofu can be cooked to have an interesting taste. (I suggest serving it at room temperature.)

There's lots of baked tofu recipes. Here's a few I found in my notes:

Asian Style Savory Baked Tofu Recipe - Food.com - 81284
baked tofu -AND- substitute for evaporated milk?
Vegetarian + Vegan Recipes - Soy - Tofu - Thai Baked Tofu Triangles
Baked tofu

[Savannahsmoker]

Originally Posted by Greg Who Cooks

No, I don't see that logic. You stack a weight on the whole piece, it increases the internal pressure, and water is forced out the edges. Probably if you get the same pounds/sq.in. on all the pieces separately it could work the same. If you press it all in a single piece then all the tofu will be subjected to identical pressure, where it seems like it would be harder to get them all equally pressed after slicing, particularly since the slices may not be uniform. The unpressed tofu might not be uniform either.

It is easier to slice after the water has been squeezed out because it is firmer, and you're more likely to get evenly sliced pieces too.

Also, all the recipes I've seen say (1) press, (2) cut, (3) marinate, (4) cook.

To see if there would be a difference I took another package of Tofu and pressed it without slicing with the same weight.

Took the Tofu, both sliced and non-sliced, from the fridge this morning and and the slice feels firmer but not by much but to close to call. No difference to me.

Based on my actual results I have to go along with PrincessFiona60 statement "Six of one, half dozen of the other. I don't think it will make that much difference."

Will marinade in a soy sauce, sesame oil, honey, ginger, garlic blend per PrincessFiona60 recipe with a couple added flavors.

[Greg Who Cooks]

Sounds like a good marinade, very close to what I might have picked. In fact it's been too long since I cooked it, you could even have the exact recipe I used. :)

[Savannahsmoker]

Using PrincessFiona60 recipe with a couple added ingredients.


In it goes for about 4 hours or so.


This is one package and we plan to use the other package of tofu for something else.

[PrincessFiona60]

Originally Posted by Savannahsmoker

Using PrincessFiona60 recipe with a couple added ingredients.


In it goes for about 4 hours or so.


This is one package and we plan to use the other package of tofu for something else.

Looks yummy, remember to turn them over halfway through the time. You could also cook down the marinade and use it as a mop or as a dipping sauce, etc for another dish. Looks spectacular!

[Dawgluver]

Originally Posted by Savannahsmoker

Using PrincessFiona60 recipe with a couple added ingredients.

In it goes for about 4 hours or so.

This is one package and we plan to use the other package of tofu for something else.

Could have sworn they were fish fillets! Nice work, SS! Hope they're tasty!

[Savannahsmoker]

I got so busy enjoying Friday night libations, hors d'oeuvres and grilled ceder planked salmon with my Sweetie that I forgot about the Tofu in the marinade. Hope it will be OK tomorrow. If not O'well, it is what it is.

[PrincessFiona60]

Originally Posted by Savannahsmoker

I got so busy enjoying Friday night libations, hors d'oeuvres and grilled ceder planked salmon with my Sweetie that I forgot about the Tofu in the marinade. Hope it will be OK tomorrow. If not O'well, it is what it is.

It'll be fine! I've marinated tofu for a couple of days because I got busy.

[Savannahsmoker]

Originally Posted by PrincessFiona60

It'll be fine! I've marinated tofu for a couple of days because I got busy.

Thanks for that bit of advice so tomorrow to decide if I should smoke it or bake it.

[Savannahsmoker]

Originally Posted by Savannahsmoker

Thanks for that bit of advice so tomorrow to decide if I should smoke it or bake it.

Decide to bake to appreciate the true flavors without smoke enhancement. What oven temp and how long should I bake?

[Greg Who Cooks]

Originally Posted by Savannahsmoker

Decide to bake to appreciate the true flavors without smoke enhancement. What oven temp and how long should I bake?

Here's a summary of the recipes I linked above:

35-45 at 375
30 at 400
30 at 375
40-45 at 350
40 at 375

So looks like around 40 minutes at 357 degrees, and start watching it at about 30 minutes for doneness.

[Savannahsmoker]

Thanks Greg, now I am not sure what I am looking for. Should it be bake to the point of being crispy or what?