Sriracha Tofu Jerky In A Dehydrator Food

SPICY SRIRACHA TOFU JERKY

Steps:

• Drain the tofu and pat it dry.
• Cut the tofu into very thin slices, between 1/4 and 1/8 of an inch, shooting for 1/8 inch. (Too thick and they'll take forever to bake.) Then arrange the slices on a parchment-lined baking sheet.
• Stir the remaining ingredients together in a small bowl, and brush half of the mixture over the tofu slices. Flip the slices and brush the remaining mixture on the opposite sides.
• Place the baking sheet in the oven and bake at 200°F for 2-3 hours, or until slices become tough and dry, very carefully flipping them about halfway through.
• Remove the baking sheet from the oven and allow the tofu to cool. The texture will toughen up a bit more as they cool.
• Store the jerky in a sealed container for 2-3 days.

DEHYDRATED TOFU JERKY

Steps:

• Mix the sriracha, vegan Worcester Sauce and liquid smoke in a bowl
• Cut the tofu in half, then cut into slices about half a centimetre thick
• Coat the tofu in the marinade and leave to soak in for a few hours, or overnight
• Place the marinated tofu on the dehydrator trays and dehydrate at 60C for around 4 hours (the length of time will depend on the thickness you sliced your tofu)

TOFU JERKY

Steps:

• Cut the cube of tofu horizontally into four pieces, and then slice it into strips (I had a total of 12). The strips should be about 4 millimeters in thickness. They're going to shrink a lot in the oven, so they should start out pretty thick.
• Mix all the other ingredients together.
• Arrange the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it.
• Let it soak for several hours or overnight.
• Drain excess liquid and dry tofu in food dehydrator or 200 F oven. This will take 4 to 8 hours, depending on the weather (it took six hours for me in the oven).
• Flip the tofu over hourly so it dries evenly.
• Dry the jerky until it is very chewy, but not crispy.