📝 About This Recipe
Transform humble bean curd into a gourmet powerhouse with this artisanal smoking method that bridges the gap between traditional Chinese techniques and Western barbecue. This recipe yields a firm, chewy texture with a deep mahogany exterior and a delicate, creamy center infused with aromatic wood smoke. It is a versatile, protein-rich staple that elevates everything from charcuterie boards to hearty stir-fries with its sophisticated, campfire-inspired depth.
🥗 Ingredients
The Tofu
- 2 blocks Extra-Firm Tofu (14-16 oz each, pressed for at least 30 minutes)
The Umami Brine
- 1/2 cup Soy Sauce (low sodium preferred)
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Toasted Sesame Oil (pure)
- 2 tablespoons Maple Syrup (or honey for sweetness)
- 3 cloves Garlic (smashed)
- 1 inch Fresh Ginger (sliced into rounds)
- 2 whole Star Anise (for subtle licorice notes)
- 1 cup Water (room temperature)
The Dry Rub
- 1 tablespoon Smoked Paprika (sweet or hot)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Cornstarch (helps create a 'skin')
For Smoking
- 2-3 cups Hickory or Applewood Chips (soaked in water for 30 minutes)
👨🍳 Instructions
-
1
Drain the tofu blocks and wrap them in a clean kitchen towel or several layers of paper towels. Place a heavy skillet or a weighted plate on top and press for 30-45 minutes to remove excess moisture.
-
2
In a medium saucepan, combine the soy sauce, water, rice vinegar, maple syrup, smashed garlic, ginger, and star anise. Bring to a simmer over medium heat, then remove from heat and let cool completely.
-
3
Once the tofu is pressed, slice each block into four thick slabs or 1-inch cubes, depending on your preference for serving.
-
4
Place the tofu in a shallow dish and pour the cooled brine over it. Ensure all pieces are submerged. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
-
5
Remove the tofu from the brine and pat the surfaces very dry with paper towels. A dry surface is essential for the smoke to adhere and for the 'pellicle' (skin) to form.
-
6
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, black pepper, and cornstarch. Dredge each piece of tofu lightly in the rub, shaking off any excess.
-
7
Prepare your smoker or grill for indirect cooking at a low temperature, ideally between 225°F and 250°F (107°C - 121°C).
-
8
Add the soaked wood chips to the coals or the smoker box. Once you see a steady stream of thin, blue smoke, you are ready to cook.
-
9
Lightly oil the grill grates or place the tofu on a wire rack set over a baking sheet to prevent sticking. Place the tofu in the smoker away from the direct heat source.
-
10
Smoke the tofu for 60 to 90 minutes. Flip the pieces halfway through the cooking time to ensure even coloring and smoke penetration.
-
11
The tofu is done when it has achieved a deep, golden-brown hue and the exterior feels firm and slightly leathery to the touch.
-
12
Remove from the smoker and let it rest for 10 minutes. This allows the smoke flavors to settle and the texture to firm up further.
💡 Chef's Tips
Always use 'Extra-Firm' or 'Super-Firm' tofu; softer varieties will crumble under the weight of the smoke and heat. If you don't have a smoker, you can use a stovetop smoking pot or a heavy Dutch oven with a rack inside, though outdoor smoking yields the best flavor. Do not over-marinate; if the tofu sits in the brine for more than 6 hours, it can become overly salty and the texture may become mushy. For an even firmer, meatier texture, freeze the tofu block in its packaging, thaw it completely, and then press it before starting the recipe.
🍽️ Serving Suggestions
Thinly slice the smoked tofu and serve on a vegan charcuterie board alongside pickled red onions, grainy mustard, and crostini. Dice the smoked slabs and toss into a vibrant kale salad with a lemon-tahini dressing for a protein boost. Use as a high-protein substitute in a classic 'BLT' sandwich, pairing the smoky tofu with heirloom tomatoes and avocado. Pair with a crisp, cold Lager or a peaty Scotch to complement the rich, smoky notes of the bean curd.