1 lb. extra firm tofu
soy sauce, teriyaki sauce, or tamari
beer, dark preferred
chopped lemon grass
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.
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.
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.
Place in single layer on lightly greased cookie sheet. Bake at
200 for about 5 hours, or use dehydrator according to directions.
10 tomatoes, quartered
5 garlic cloves, sliced
1 small Thai chili, seeded and chopped
veg Worcestershire sauce, liquid aminos
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.