Teriyaki Tofu Jerky
From jo_jo_ba 9 years ago
- 2 days to make
- Serves 6
Adapted from the Dehydrator Bible, this recipe infuses thinly sliced tofu with a sweet, savoury and slightly spicy marinade before dehydrating it to chewy, easy to store strips. Store in the fridge or freezer for longest shelf life, since tofu contains fat it can still go rancid even when dried! Read more Makes 24 pieces, about 1 1/2 cups chopped (6 servings of 4 pieces each) See less
Ingredients
- 1 lb low-fat extra firm tofu, frozen, thawed and pressed shopping list
- 2 tbsp raw sugar shopping list
- 1/2 tsp ground ginger shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp black pepper shopping list
- 2 tbsp tamari shopping list
- 1 tbsp water shopping list
- 2 tsp sriracha shopping list
- 2 tsp rice vinegar shopping list
How to make it
- Cut the tofu in half horizontally and slice into 1/4" strips.
- Place in one layer in a shallow container and set aside.
- Whisk together the remaining ingredients in a small bowl and pour over the tofu strips, making sure to coat evenly. Cover and refrigerate overnight.
- Remove tofu from the marinade, discarding marinade, and arrange on dehydrator trays.
- Dry at 155F for 14 hours, turning over after 8 hours. Jerky is done when it is dry, firm and easy to break apart with your hands.
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