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LOCATION: Recipes >> Vegetarian >> I work with many people from Laos, and this jerky recipe is theirs. It

Print this Recipe    I work with many people from Laos, and this jerky recipe is theirs. It

was always a hit made with beef, and it still is with tofu. Most people
don t even realize what they re eating. As with any good recipe, amounts
of ingredients will vary with personal taste. The jerky can stand alone,
but is best eaten with sticky rice (glutinous, steamed rice--sushi rice
would do) dipped in the tomato sauce. The combination of hot, sweet and
salty is sublime.

TOFU JERKY

1 lb. extra firm tofu
soy sauce, teriyaki sauce, or tamari
beer, dark preferred
chopped garlic
chopped ginger
chopped lemon grass ( either chop _very_ fine, or rather large chop for
retrieval later)

Slice the tofu into 1/2 square strips--if the slices are too thick it
will take too long to dry, if too thin, they ll get too crunchy. (BTW, my
boss asked how I got the beef so uniform!) Place on plate lined with
towels, cover with more towels, top with another plate, and put some cans
of beans or soup on top to press out water. Let stand about 1 hour.

After the water is drained, we add more liquid; go figure! Place the tofu
in a bowl and cover with marinade ingredients. Let marinade at least 2
hours, and up to 6 hours, mixing occasionally. Remove tofu, and clean off
the chopped herbs if desired. Some people won t want to bite into lemon
grass especially.

Place in single layer on lightly greased cookie sheet. Bake at 200 for
about 5 hours, or use dehydrator according to directions. I do mine in
the oven, and I ve even cooked it over a period of a few days, an hour or
so before work, and hour or so when I get home, etc. It s very forgiving.
Cool and eat.


DIPPING SAUCE

10 tomatoes, plum tomatoes this time of year, quartered
5 garlic cloves, sliced
1 small Thai chili, seeded and chopped (use gloves for these babies)
cilantro
veg Worcestershire sauce, liquid aminos (real recipe calls for fish sauce)

Place tomatoes, garlic, and chili in roasting pan or foil in the oven and
bake at 350 until tomatoes release their juices. Allow to cool, and peel
tomatoes if desired. Coarsely chop the mixture in blender, not losing any
of the liquid! Add Worcestershire and cilantro, along with salt and
pepper to taste.

If you have any questions, please e-mail me.

Robyn Schrager (htwwf@aol.com)

I may be an AOL-er, but no one s ever complained about my cooking!

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