Vegetarian: I work with many people from Laos, and this jerky recipe is theirs. It by Recipe Cottage

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	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!