The Three-Way Tofu Smokeout
Oven-Smoked Tofu, Three Ways
Want that deep, smoky flavor without buying an expensive outdoor smoker? Prepare for a kitchen revolution! This fantastic Oven-Smoked Tofu, Three Ways recipe shows you exactly how to get that classic barbecue flavor right in your own oven. Whether you’re a fan of cedar planks, wood papers, or a simple liquid marinade, we’ve got a method that will turn a simple block of tofu into a deliciously smoky superstar.
Equipment
- sharp knife
- Cutting board
- Baking sheet or oven rack
- Food-safe cedar plank (for plank-smoked method)
- Cedar papers (for paper-smoked method)
- Shallow baking dish (for liquid-smoked method)
- aluminum foil
Ingrediënten
For each type, you will need:
- 1 block extra-firm tofu any size, drained, pressed, and sliced into 6 mm steaks.
Plank-Smoked:
- 1 food-safe cedar plank
Paper-Smoked:
- 6 to 10 pieces cedar paper
Liquid-Smoked:
- 235 ml water
- 30 ml tamari or soy sauce
- 30 ml liquid smoke
Instructies
- Preheat the oven to 125°C (250°F).
- For plank-smoked tofu: Soak the cedar plank in warm water for about 1 hour.
- Arrange the tofu steaks evenly on the plank.
- Loosely cover the entire plank with aluminum foil to create a steam tent.
- Bake for 2 hours.
- For paper-smoked tofu:
- Soak the cedar papers in warm water for 10 to 15 minutes.
- Wrap each tofu steak in a soaked paper and place seam side down on a baking sheet or directly on the oven rack.
- Bake for 2 hours.
- For liquid-smoked tofu:
- In a shallow baking dish, mix water, tamari, and liquid smoke.
- Place the tofu steaks in a single layer in the dish.
- Bake, uncovered, for 2 hours.
Notes / Tips / Wine Advice:
Serving Tip:
This versatile, smoky tofu is delicious served warm with grilled vegetables, in a hearty sandwich, or as a protein addition to salads and grain bowls. It’s a great way to add a smoky kick to any meal!
Wine Advice:
Pairing wine with smoked food can be a tricky business, but it’s all about balance. The deep, smoky flavors call for a wine that’s equally intriguing. A dry Riesling is a perfect choice, as its bright acidity and subtle fruit notes will beautifully cut through the smokiness. For something with a little more body, a light Pinot Noir with its earthy undertones would also be a fantastic match. It’s a pairing that proves you don’t need a fancy smoker to have a great time!
Nutritional Information
Calories: 80 kcal | Carbohydrates: 2 g | Protein: 8 g | Fat: 4 g | Fiber: 1 g | Sugar: 0 g | Salt: 0.4 g
