INGREDIENTS

INSTRUCTIONS

Cut and drain the tofu.  I usually take a 1 lb cube, cut it in half,and
then slice it into strips on its short side. Strips should be about 4-5 mm
in thickness. They may look big, but they'll shrink to about half their
size.
Mix all the marinade ingredients together well. Put the tofu in a single
layer in a shallow baking pan or cookie sheet and pour the marinade over
it.  Let soak for several hours or overnight.
Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm
(200 F) oven.  This will take probably 4-8 hours, depending on weather. If
you live in a sunny, dry climate (Colorado in the summer), you can sun dry
it, it'll take all day.
If you dry indoors in the winter, your house gets filled with a wonderful
smoky smell. If you're drying in the oven, you'll need to flip the tofu
over hourly so it dries evenly. The stuff is delicious and keeps
indefinitely.  Dry the stuff until it's very chewy, but not crispy.
Be creative: Use low-sodium soy if you want less salt (it is rather salty)
Use tabasco or ground cayenne if you want it hot. Chili powder makes chili
jerky. Oregano and basil makes pizza jerky. From:
richichi@lamar.ColoState.EDU (Mike Richichi)

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