SMOKED TOFU | Fool's Gold Plant-based BBQ |
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- Опубліковано 18 лис 2019
- Hello Plant-Based enthusiasts! Today's recipe is a dish prepared with an ingredient which many people are not crazy about. However, in this video you'll see Brian sharing his tips to give an amazing twist to your tofu.
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Omg it’s stresses me out watching him using those steel tongs on the non-stick pan. Lol. I’m gonna try this though.
Right?
Yeah I’m screaming hahaha
Drives me crazy that these tofu pros don't freeze their tofu in the packaging before they get started.😮
Kitchen towel works well instead of paper towels.
Why not use superfirm tofu? It seems to have way less water content so you're not paying for water you're just gonna get rid of
I was wondering looking at your vid...would it be a good idea to think in general phases. Dry first, Marinate (in a brine or sauce), semi cold smoke, air dry, put taste on it by adding base fluid, then a rub combined with cornstarch, bake in some oil and add sticky sauce at the end. That way it will be crisp and still have the sticky running sauce to it. Last phase could even be BBQ indirect smoke again.
You never said how long you marinate it in the refrigerator. So How long?
I like to get all of the moisture out of my plant-based bbq in the actual smoking process. This helps the smoke adhere to the "meat".
That being said...I'm definitely going to try this.
TomfooleryFarley getting the moisture out is key to great plant based bbq!!
Agree on everything except jackfruit and tofu
What temp do you use on the smoker ?
225
Can you cold smoke a block of tofu? If so, for how long? That's what I want to experiment with.
If you want to experiment with it, why are you asking instead of doing?
@rentzusuken because someone like me has no idea to start be nice i have no access to grill/smoker etc
I will smoke some tofu 👍🏼
I'm going to try this recipe despite the fact that he warned you to be careful of the water in the packaging...
But everyone knows that tofu comes with water in the packaging...hence the reason you need to squeeze the tofu to get rid of it.
Thank you very much but one piece of advice, do not use any type of tofu, if you use Silken tofu it will not work since the Silken type contains all the water at the moment that is made, it is like a jelly and you will not be able to get the water out of it no matter how much try it I continually see this confusion in tofu recipes. Remember that there are Chinese and Japanese tofu and their structure is very different. Use firm, but if it said Silken firm, then search for the one that only said Firm
Well, its a possibility , but it is certainly not the real thing. I my mind smoked includes real smoke in it. Not just add a fake smoke flawour. Maybe it is a american thing but i hoped more for an instruction how to smoke tofu.
why must he say toefoo
Tbh no one rubs their brisket like that. Common knowledge is to pat on the rub after sprinkling it on
Who cares? There's no law that says you can't do it the way you want.