Jesse the K (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
jesse_the_k) wrote2011-08-19 06:56 pm
jesse_the_k) wrote2011-08-19 06:56 pm
Entry tags:
Trail Tofu Strips: Vegan, Gluten-Free, Easy Cooking
My "trails" are in Madison, not the Boundary Waters, but where ever you're going, this easy recipe makes a good portable food for traveling, when finding high-protein gluten-free food is tiresome.
There are three steps, with a lot of time in between:
1. Squeeze water out of tofu to make room for marinade:
prep 0:10 wait 4:00 hr
2. Slice & Marinate:
prep 0:10 wait overnight
3. Dehydrate:
prep 0:10 cook 3:00 hrs
1. Press liquid from 1 pound (450g) tofu
If possible, begin with tofu in water, not aseptic packaging. Slice in thirds lengthwise. Wrap in two dishcloths. Tofu is weak against side-to-side forces, so make sure your weights push directly down. Place cutting board in sink, then wrapped tofu, then another cutting board plus at least 7 pounds (3 kg) weights. (I use my knife block.)
After four hours, carefully remove the top weights and inspect the tofu. Both dishcloths should be wringing wet. If not, get two more dishcloths and repeat for two more hours.
Unwrap tofu, dry off cutting board, and cut into 1/4 inch (12mm) slices. (Depending on my knife skills, I get 10-12 slices for each tofu block, totaling 28 - 35 strips.)
2. Prepare marinade
Mushroom power two paths, both work, choose one based on effort:
A. Slice 4 mushrooms very thinly, put in heat proof container, cover, microwave 90 seconds at 50% power, use both juice & water (drawback is one ends up with tiny hard mushroom flecks once cooked).
B. Scoop 1 generous soup spoon of Better Than Bouillon's Mushroom Soup Base into a measuring cup. Add 1/4 cup (100 ml) boiling water and stir until dissolved. (drawback is one needs to buy the stuff)
Locate flat, airtight container big enough for tofu strips. In it, mix up the following:
mushroom power A or B, depending
1/4 cup (100 ml) apple cider vinegar
1/4 cup (100 ml) tamari (or soy sauce if you eat wheat)
1 tsp (2.5 ml) celery seeds
2 tsp (5 ml) powdered ginger
2 tsp (5 ml) powdered mustard
2 tsp (5 ml) cumin powder
Cover tightly and shake like a shaking thing.
Gently add the tofu strips and seal tightly. Refrigerate twelve hours. Rotate marination container whenever you remember to.
3. Dehydrate strips in low oven
Set oven at 200°F (95° C)
Use broiling dish with drip pan. Generously apply your fav lubricant to cover top.
Lift the tofu strips out of the marinade and lay on grid so no edges touch. Spoon on marinade to cover each strip.
Cook for 90 minutes. Turn over, spoon on marinade again on blank sides, cook 90 more minutes. Turn off oven and let cool. Clean marinating container and let it drip dry.
Once they cool, return strips to marination container. Does not require refrigeration.
There are three steps, with a lot of time in between:
1. Squeeze water out of tofu to make room for marinade:
prep 0:10 wait 4:00 hr
2. Slice & Marinate:
prep 0:10 wait overnight
3. Dehydrate:
prep 0:10 cook 3:00 hrs
1. Press liquid from 1 pound (450g) tofu
If possible, begin with tofu in water, not aseptic packaging. Slice in thirds lengthwise. Wrap in two dishcloths. Tofu is weak against side-to-side forces, so make sure your weights push directly down. Place cutting board in sink, then wrapped tofu, then another cutting board plus at least 7 pounds (3 kg) weights. (I use my knife block.)
After four hours, carefully remove the top weights and inspect the tofu. Both dishcloths should be wringing wet. If not, get two more dishcloths and repeat for two more hours.
Unwrap tofu, dry off cutting board, and cut into 1/4 inch (12mm) slices. (Depending on my knife skills, I get 10-12 slices for each tofu block, totaling 28 - 35 strips.)
2. Prepare marinade
Mushroom power two paths, both work, choose one based on effort:
A. Slice 4 mushrooms very thinly, put in heat proof container, cover, microwave 90 seconds at 50% power, use both juice & water (drawback is one ends up with tiny hard mushroom flecks once cooked).
B. Scoop 1 generous soup spoon of Better Than Bouillon's Mushroom Soup Base into a measuring cup. Add 1/4 cup (100 ml) boiling water and stir until dissolved. (drawback is one needs to buy the stuff)
Locate flat, airtight container big enough for tofu strips. In it, mix up the following:
mushroom power A or B, depending
1/4 cup (100 ml) apple cider vinegar
1/4 cup (100 ml) tamari (or soy sauce if you eat wheat)
1 tsp (2.5 ml) celery seeds
2 tsp (5 ml) powdered ginger
2 tsp (5 ml) powdered mustard
2 tsp (5 ml) cumin powder
Cover tightly and shake like a shaking thing.
Gently add the tofu strips and seal tightly. Refrigerate twelve hours. Rotate marination container whenever you remember to.
3. Dehydrate strips in low oven
Set oven at 200°F (95° C)
Use broiling dish with drip pan. Generously apply your fav lubricant to cover top.
Lift the tofu strips out of the marinade and lay on grid so no edges touch. Spoon on marinade to cover each strip.
Cook for 90 minutes. Turn over, spoon on marinade again on blank sides, cook 90 more minutes. Turn off oven and let cool. Clean marinating container and let it drip dry.
Once they cool, return strips to marination container. Does not require refrigeration.