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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Tofu Jerky, the Sequel

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Tofu Jerky, the Sequel Empty Tofu Jerky, the Sequel

    Post by Lobo Fri 29 Jan 2016, 7:43 pm

    Tofu Jerky, the Sequel Img98l
    Tofu Jerky, the Sequel
    Tofu Jerky, the Sequel Translucent
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    Prep Time: 10 minutes
    Cook Time: 90 minutes
    Servings: 4
    One of Mark Bittman’s favorite snacks from VB6 is now an ongoing project, as he continues to play with jerky variations. It’s a portable, chewy snack that’s the next best thing—flavor, not healthwise!—to a Slim Jim. And it’s easy to make, too.






    • 189

    Ingredients:


    • 1 lb. (500 g) firm tofu (1 block)
    • 1 Tbs. tomato paste
    • 1 tsp. soy sauce
    • 1/2 tsp. cumin
    • 1/2 tsp. smoked paprika
    • 2 tsp. brown sugar
    • 1/2 tsp. salt
    • 1/4 tsp. chili powder
    • 1 Tbs. water

    Directions:

    Preheat an oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone mat.

    Cut the block of tofu in half through the equator and blot the halves dry. Then cut each half the long way into slices a bit thicker than 1/8 inch (3 mm) (you should have about 28 slices total) and lay them on the parchment (it’s preferable if they’re touching).

    Bake the tofu for 30 minutes. Meanwhile, stir together the tomato paste, soy sauce, cumin, paprika, brown sugar, salt, chili powder and water to make a basting sauce. After 30 minutes, lightly brush the top of the tofu slices with half of the sauce and bake for 15 minutes more. Flip the slices and cook for 30 minutes more, then lightly brush the second side with more sauce and bake for 15 minutes more. The tofu should be chewy (not crunchy) and still very pliable.

    Let the jerky cool completely (the slices will get a bit more crisp as they cool). Eat immediately or refrigerate in a sealed container for up to 1 week. Serves 4.

    Variations:
    ·      Miso Jerky: Swap miso paste for the tomato paste, and skip the cumin and smoked paprika. Add 1/4 tsp. garlic powder if you’d like.

    ·      Teriyaki Jerky: Use mirin instead of the tomato paste, ground ginger for the cumin and onion powder for the smoked paprika.

    ·      Garlicky Tofu Jerky: Add 1 tsp. garlic powder along with the smoked paprika.

    Adapted from VB6, by Mark Bittman (Clarkson Potter, 2013).

      Current date/time is Mon 15 Apr 2024, 12:54 am