I have a favorite recipe that calls for smoked tofu, but I haven't made it for over 16 years because Soy Deli had a massive tofu recall in 2007 and shortly afterward, disappeared altogether. As far as I can tell Soy Deli Hickory Baked Tofu was the only smoked tofu ever carried by any of my local stores.
I've tried the recipe with plain tofu, teriyaki tofu, etc., but that hickory-smoked flavor is what made this dish rock.
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I've bought a bottle of liquid smoke and I'm going to make my own smoked tofu. I've never used liquid smoke before, but I've surfed the internet for marinade recipes.
I thought liquid smoke would be some strange concoction of unpronounceable chemicals, but the ingredients are water and natural hickory smoke flavor, and it is really made from captured wood smoke.
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@SoNotNic Wright's Liquid Smoke is pretty straightforward in its ingredients, but Colgin adds in other things. I stick with Wright's.
You also can use actual smoke:
Also, note this:
https://www.epicurious.com/expert-advice/boil-tofu-for-a-bouncy-firm-texture
Thank you for those! Very helpful.
SoNotNic 🐍🐉🐈
Leisureguy
ArgentCorvid