I usually bake low and slow, allowing time for the marinade to caramelize. 60-80 minutes @ 250°F.
Smoked Protein with Zero Cholesterol
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No they should have a bit of skin, about al dente maybe a bit chewier, and soft in the middle. Just looking to give it some texture.
Greg Who Cooks
Executive Chef
No, not crispy. Cook it too long and it will get tough. Maybe cook it to the point of light browning, although that may be difficult to determine due to the dark marinade. I think you could cut off a bite while it's in the oven, let it cool and taste it, then decide. I think a little bit chewy or somewhat chewy might be an indication. Maybe a bit softer than chicken. I suspect it's not really that critical as long as it isn't an extreme.
Might be good to experiment, take a piece out somewhat early, then later take out all but one last piece, let the last piece cook a bit longer. Then decide when it's served which is best.
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Savannahsmoker
Senior Cook
Thanks because I just put the marinaded Tofu in my Milti fuel, Smoker, Grill, Roaster, Baker and Whatever.
OK thanks and that is what I will be looking for.
One of my favorite tofu dishes, is an eggplant & tofu (stir-fry?) from an Asian restaurant "Panda Express." The flavors are wonderful. There are some copycat recipes on the web. I'll bet a spicy peanut sauce would be great too.
Great pics, Savannah. Thanks for sharing.
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Savannahsmoker
Senior Cook
Here it it and I am wondering if this looks right? I flip the tofu half way through.
BTW it really has a great taste,
BTW it really has a great taste,
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That looks wonderful! I'll have a slice!
Dawgluver
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It's beautiful, and if it tastes good, you got it right!
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Savannahsmoker
Senior Cook
Thanks everyone for the help and it is very tasty. Now to see how it comes out when I smoke it.
Dawgluver
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So this isn't the finished product? You are going to smoke it too? Looking forward to this!
I'm drooling just thinking about it.
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Savannahsmoker
Senior Cook
Sorry to give the wrong impression but I am not going to smoke this batch. This batch we am going to eat in a stew tonight and the next batch will be Marinaded and Hot Smoke Tofu.
Thinking about it I do not think I will get good smoke penetration if I baked it and then smoked it. My next plan is to accomplish both the baking and smoking in at the same time by Hot Smoking for better smoke absorption and then pan frying to crisp it up.
Thanks again for all the help and interest.
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You kidding? We are all hoping for the ultimate tofu eating experience. Yours looks great!
Dawgluver
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The current batch looks so good, I couldn't imagine what else you could possibly do to it! Looking forward to the next batch!
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Savannahsmoker
Senior Cook
HA HA, and thank you.
Greg Who Cooks
Executive Chef
Looks good to me SS. I don't flip mine. YMMV. Also, I pour the marinade over the top before baking. Of course you won't be doing that for smoking.Here it it and I am wondering if this looks right? I flip the tofu half way through.
BTW it really has a great taste,
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Savannahsmoker
Senior Cook
I am going to be smoking some Kielbasi and corn tomorrow so I think I will also throw the remaining pieces of pressed, marinaded, baked Tofu in the smoker and see what happens. Who knows, maybe Pressed, Marinaded, Baked, Smoked, Pan Fried, Extra Firm Tofu might be very scrumptious indeed.
PMBSPFEFT
PMBSPFEFT
Dawgluver
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Savannahsmoker said:I am going to be smoking some Kielbasi and corn tomorrow so I think I will also throw the remaining pieces of pressed, marinaded, baked Tofu in the smoker and see what happens. Who knows, maybe Pressed, Marinaded, Baked, Smoked, Pan Fried, Extra Firm Tofu might be very scrumptious indeed.
PMBSPFEFT
I love a simple recipe.
We will feature it in the Christmas newsletter?Thanks for the laugh, SS! I can't stop!
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Greg Who Cooks
Executive Chef
I am going to be smoking some Kielbasi and corn tomorrow so I think I will also throw the remaining pieces of pressed, marinaded, baked Tofu in the smoker and see what happens. Who knows, maybe Pressed, Marinaded, Baked, Smoked, Pan Fried, Extra Firm Tofu might be very scrumptious indeed.
When you get that all together you should whip up some tempura batter and deep fry some of that tempura style. I have NO idea what you'd call it.
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Savannahsmoker
Senior Cook
When you get that all together you should whip up some tempura batter and deep fry some of that tempura style. I have NO idea what you'd call it.
Now that is spendid Greg and I do whip up a great tempura batter I learned in the other end of the world.
Pressed, Marinaded, Baked, Smoked, Extra Firm Tofu, Tempura Style
PMBSEFTTS
OR
PMBSPFT
Pressed, Marinaded, Baked, Smoked, Pan Fried, Extra Firm Tofu
Amazing how my simple Smoke Protein has evolved with the help of y;all.
Y'all are to much fun and I promise I will do both in the near future.Similar threads
