First off, I've found that putting it in the marinade, then freezing it, also helps, it seems to help firm up the tofu a bit as well. I've also pressed a lot of the water out, and then baked them to remove some more of the water, then sauteed that (after marinating) in olive oil. Turns out pretty well, I usually cut it into strips or cubes and eat them that way, the bigger the piece, I've found the less satisfying the texture is.

I make tofu jerky for my kids as a treat at Christmas. It turns out well, but I want to see if simmering the tofu will intensify the flavor.

I'll definitely slice it thinner next try

and post in a little while

I added photos of a batch of tofu jerky I made in 2021.

• 1/2 cup soy sauce
• 3 to 4 tbsp liquid smoke
• 1/8 cup water
• 1 tbsp onion powder
• 1 tsp garlic powder or 1 clove crushed fresh garlic
• 1 tbsp fresh ground black pepper
• 1 tsp honey
• 1 pound firm or extra firm tofu
Cut and drain the tofu. Take a 1-pound cube, cut it in half, and then slice it into strips on its short side. Strips should be about 4 to 5 millimeters 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 (may be reused) and dry tofu in food dehydrator or warm (200 degrees F) oven. This will take 4 to 8 hours, depending on weather. If you live in a sunny, hot, dry climate, you can sun-dry it. It will take all day.
Flip the tofu over hourly so it dries evenly. Tofu jerky is delicious and keeps indefinitely. Dry the jerky until it is 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 make pizza jerky.
If you like the recipe, tell me all about it at tofujerky@chairthrower.org.

If I eat tofu, which doesn't happen often, I fry cubes or slabs in oil with ginger and add it to chow mein - bok choy, onions, celery, maybe a carrot and other green vegetables. Bamboo shoots and water chestnuts optional.

I like it best in tika masala sauce with peas, onions and garlic added, with rice.

Thanks for the idea

I started making miso soup with tofu, seaweed, and dried mushrooms a few months ago. It is so much easier than I thought it would be. You might want to try it. Healthwise, it is fantastic.

I've got miso I need to use. Maybe next time I'm in the mood for soup.

Thanks for the idea!

Last edited Fri May 29, 2026, 03:44 PM - Edit history (1)

Thinly slice half a head (1 lb) of cabbage. Heat a few tablespoons of oil in a wok (or deep skillet is fine). When hot, add the mushrooms and cabbage and stir until well coated with oil. After about a minute at medium-high heat, reduce heat to medium-low and add tofu (watch for splatter!). Stir 3-4 minutes until heated through, then flavor with a little salt, a teaspoon of mirin (rice cooking wine (or white wine)), two teaspoons of Japanese soy sauce, stir to mix, and serve.

This is a fairly quick meal to fix, and very filling. It's kind of a go-to when I don't want to work too long over dinner. (I've listed the steps in this order to use time most efficiently.)

almost every day. I'll compare notes with her

Thanks!

Extra firm tofu, cut into 1 inch pieces. Marinate it in a mixture of soy sauce, sesame oil, and rice vinegar —about 30 minutes should be adequate. Then put it on a baking sheet and bake it about 400 degrees until it gets dry and a bit tougher on the outside, turn it at least once. This should take about 30 min roughly. Now take a couple of big dollops of garlic ginger paste (from a jar), add a bunch of pulverized cilantro, and toasted sesame oil. Fold the tofu into this mixture . Add soy sauce for salt if needed. You can serve it at room temp, or heated, over rice or just as a protein with sides.You can add red pepper flakes if you like things spicy. In our family, we love this so much, we steal it from the container in the fridge for a snack. I always make at least 2 containers of tofu when I make this, sometimes 3.This dish was inspired by a similar dish I used to order at Central Market in Austin.