Hickory Smoked Tofu and Tempeh Bacon

On the weekend, I had finally the chance to taste the original Lightlife Smokey Tempeh Bacon, after already making my own. Although my own was good, this one blew me away: a much smokier flavor and stronger, steak-like taste. It screamed “I taste like A1 Steak sauce”. Quite ironic, isn’t it? So, I gave it another try using my stovetop smoker. Since smoking is always an adventure (a.k.a. mess), I decided to both smoke tempeh and tofu. This time, I used the Nagoya Light Tofu, which has half the calories of regular tofu, and a Trader Joes all-grain tempeh. The results were well worth it!

Smoked tofu, dry rub:

• 1 TB paprika
• 1 TB smoked paprika
• 1 TB grill seasoning
• 1  ts garlic powder
• 1 package Nagoya light tofu

Prepare tofu: cut the block into 8 slices. Place a towel on a surface, line it with a paper towel, arrange the tofu on the paper towel, top with another paper towel and a dish towel. Top the dish towel with a heavy object (a really big cook book!), and drain for about 30min.

Prepare a dry rub with the ingredients above, and rub into the tofu slices. Smoke (see below!).

Smoked tempeh bacon:

• 1 package tempeh
• 1/3 bottle of A1 Steak sauce
• 3 TB sodium-reduced soy sauce
• 4 TB maple syrup
• 1 TB paprika
• 1 TB garlic powder (fresh would be great, too!)
• 1 ts spicy sesame oil

Slice the tempeh into really thin slices. Mix all the ingredients for the marinade in a large ziplock bag and add the sliced tempeh. Marinate the tempeh for at least 30min.

Smoking (for each batch):

• 2 TB hickory wood chips, soaked in water for 5 min
• stovetop smoker
• tongs

Pour the hickory chips in the center on the bottom of the smoker. Place the little pan and rack directly on the chips. Arrange the tofu or tempeh on the smoker rack. Close the smoker with the lid, and start the heat on medium-high underneath the smoker. After about 2min, smoke should develop. Now, close the lid, and smoke the tofu for about 10min, and the tempeh for about 6min. Turn off heat, open the smoker, and serve smoked tempeh/tofu hot, or cool and serve at room temperature. Personally, I will fry the smoked tofu for more crisp before serving it.