Wednesday, October 22, 2008
VEGAN MOFO: HOMEMADE SMOKED TOFU IN A STOVETOP SMOKER!
(Not familiar with smoked tofu? Check out this post. It includes updated info on available commercial brands.)
Last year, one of my readers very kindly gifted me with a Cameron stovetop smoker:
You can download the Cameron smoker instruction manual here. There are no instructions for smoking plant-based foods, but amazon has the book "Smokin' ", which was written for using the Cameron Stovetop Smoker. Despite the emphasis on meats, there are veggie recipes in it. Amazon has many other books on smoking, too. There are some smoked veggie instructions here.)
The Cameron stovetop smoker is available many places online-- just "google" it! (If you are a really serious smoker, Cameron makes a larger electrically-heated "Smoke'n'Fold" portable smoker. It's still pretty inexpensive and has 4 racks, but is only 27.5" high, 16" wide and 12.5" deep, all stainless steel. Hmmmm....)
This smoker has been a great boon to me because I LOVE smoked tofu! Soya Nova Tofu has been making great smoked tofu on Salt Spring Island, near us, for years, and it is fabulous, but a little pricey, so I looked into making my own.
I had devised a recipe for tea-smoked tofu, a Chinese invention, for one of my newsletters, and it was tasty, but I've been working on a way to make my homemade smoked tofu taste more like the Soya Nova brand.
This time, I purchased super-firm tofu. I got Sunrise Soyganic Organic Super-Firm Tofu, but a number of brands carry that variety-- Wildwood, Nasoya, Nature's Soy, Pete's Tofu...
I marinated it overnight in a mixture of 2 parts soy sauce (use Kikkoman Lite, which is low-sodium, if you wish), 2 parts dark sesame oil, and 1/2 to 1 part maple syrup (you could use brown sugar mixed with water instead). You have to cover the tofu (I cut the cubes in half) with the marinade, but you can refrigerate leftover marinade in a covered jar and re-use it. It will keep for several weeks.
Then I smoked it with hickory wood chips for about 30 minutes, turning them over half-way through. It is really good! I just eat it plain, or in a sandwich , or on a cracker (chutney's good with it!). Mmm-mmm-mm!
Enjoy!
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18 comments:
Oh, that looks delicious! I've only recently tried smoked tofu and loved it! I bet I can figure out how to make one of those smokers. Just like Alton Brown!
Ooh, this makes me want a smoker so badly!
we made one of those alton brown smokers this summer and it worked pretty well! we smoked seitan and had some pretty awesome pulled NC bbq and coleslaw sandwiches!
for those in the US, the walgreens brand hotplates are supposedly good ... we used about a 14" grate and wide-but-short/stumpy pots (were worried about the pots being too small/getting too hot but it was perfect!) we went by these instructions, sort of:
http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/
maybe the next time we use it, we can take photos ... the first time, we were just too busy eating to bother with that! :)
Bryanna, what happened to your tea smoked post?! I can't find it anywhere. Is it in a newsletter?
That smoker looks nice!
Linda, I don't think I ever had that on the blog. It's in the Aug/Sept. 05 newsletter!
I just found it! Wow, 2005!?!! Thanks for responding. Oh, and Happy Mother's Day :)
Thanks, Linda!
Bradley digital smoker. 4 racks, smoke only option. smoked16 blocks cut in half. ended up with 32 blocks of smokey tofu. cherry wood worked great. even the non veg buddies are on board.
Just curious, does using the smoker fill your kitchen with smoke or is it contained in the unit?
You get a little smoke, but not much. A kitchen fan will deal with it just fine. You keep it at a low heat.
Bryanna,
I finally have this Cameron smoker. Can you put regular wood chips for smoking and don't have to buy the finely ground wood that the sell? I only have 1 small container of the finely ground smoking wood.
Thanks,
Debbie
I think you have to use the little chips they sell, but you can get them cheaper in bulk in various amounts and sets at amazon.com:
http://tinyurl.com/lm6g9om
http://tinyurl.com/oy8ztpf
http://tinyurl.com/ob329kj
http://tinyurl.com/kkukdju
Oh, ok. I'll order some hickory, apple, and mesquite then. I enjoy it and smoked some eggplants, mushrooms, seitan, and tofu. I can try your finnan hadie recipe now. :-)
I just received my Cameron Smoker today and ordered it because of this website. Can't wait to smoke tofu, eggplant, tomatoes, mushrooms!!
Is there anyway to get your recipe for tea-smoked tofu. Also how would I subscribe to your newsletter?
To The Veganizer https://www.blogger.com/profile/06758649511202906856 :
I got your message--Here's that recipe-- email me at bryannaclarkgrogan@gmail.com if you want me to send you some photos of the pans, procedures, etc.
BRYANNA’S TEA-SMOKED TOFU
You can use tempeh instead of tofu, if you like.
3/4 lb. to 2 lbs. firm or extra-firm regular tofu (NOT silken)
BRINE:
2 cups water
1/4 cup soft brown sugar
1/4 cup soy sauce
1 Tbs roasted (Asian) sesame oil
1 tsp. black peppercorns
1 tsp. mustard seeds
1 tsp. whole coriander seeds
2 large cloves garlic, peeled and smashed
2 bay leaves, crumbled
4 whole cloves
2” cinnamon stick
TEA-SMOKING MIXTURE:
1/4 cup jasmine rice
1/4 cup packed brown sugar
1/4 cup black tea leaves (I used Oolong tea with a bit of Gunpowder tea in it)
2” cinnamon stick, broken up
1 Tbs. whole coriander seeds
1 bay leaf
Cut the tofu into large chunks (I cut a 3/4 lb. block in half). Mix together the Brine ingredients in a deep container and immerse the tofu in it, covering completely. Cover and let stand for about 6 hours.
When ready to smoke, prepare the wok for smoking by lining your wok with a double layer of foil. Add the tea mixture and then top with a metal trivet, or round cake rack.
Tightly top the whole wok with foil, with a tiny bit still open to see when the whole thing starts smoking. Turn on the heat to medium and when you start to see smoke (that’s the sugar), carefully close the foil gap and put on the wok lid or a heavy baking tray. Let smoke for 30 minutes, staying close by. When time is up turn off the heat and let the whole thing cool down before opening up and removing the tofu. You might want to take the wok outside to cool enough for it not to smoke.
OPTIONAL: Oven-baking Step: Mix together 1 tbsp of soy sauce and 2 tsp of sesame oil and gently coat the smoked tofu. Lay this on a foil-lined baking tray and bake in the oven for 15 minutes at 180C/350, or until golden and starting to get firm. Use the tofu in this recipe or save for other uses. Keeps in the refrigerator for five days.
Thank you so much for this recipe, going to try it in a Kitchen Que Stainless-Steel Stovetop Smoker.
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