This recipe for Tofu Jerky with Peanut Sauce is made in a dehydrator and delivers a savory snack with a chewy texture.
I make this Tofu Jerky in 2 pound batches because it is delicious but also time consuming – 1 pound batches disappear too quickly for the effort involved.
Making the Peanut Sauce
Whole Peanuts vs. Peanut Butter
This recipe calls for using unsalted peanuts in a food processor and the end result is a grainy sauce. If you prefer a smoother sauce (or if you’re making this without a food processor) use 8 oz of store-bought creamy peanut butter.
The ingredient list includes 3/4 cup of water, but if the sauce winds up too thick to pour, add more until it’s fluid.
For an alternative, substitute different nuts in the sauce – almonds, cashews, etc. – or use a different nut butter.
Sesame Oil
Sesame oil is a staple in Asian cuisine; it comes toasted or non-toasted, with the latter being lighter in color. The toasted version is excellent for adding flavor to sauces, dressings, dips, marinades, etc. The non-toasted is generally used as a cooking oil.
Rice Vinegar, Tamari Sauce and Honey
Rice vinegar gives the sauce a bit of tangy depth, while the honey and tamari provide a sweet and savory balance. I prefer tamari sauce – not the similar-tasting soy sauce – as I find it slightly less salty and more subtle (and gluten-free, if that is a concern). If tamari is unavailable in your markets, you can substitute with an equal amount of soy sauce. For the honey I prefer raw, unfiltered brands – they taste the best to me. Your tastebuds may lead you to a different conclusion, just be sure to use 100% pure honey. For a change of pace try making this sauce with “hot honey” that has been infused with chili peppers.
Fresh Garlic
When purchasing fresh garlic, look for heads without sprouts and little to no odor. If it smells through the skin, it is past its prime. Garlic should feel solid and heavier than it looks. If it’s light, it’s likely drying inside the skin. Store whole, unpeeled heads in a cool, dark location with good air flow.
Fresh Ginger
Fresh ginger gives everything it’s added to a spicy, warm zing. Grocery stores and farmers market’s frequently stock pieces of the root at minimal cost. Be sure the piece you select is firm and without visible dried up spots. Instead of using a peeler, use the edge of a spoon to peel it, it’s really easy. A one-inch cube of fresh ginger equals approximately 1 tablespoon minced. Store fresh, unpeeled ginger in an airtight containers in the refrigerator’s crisper drawer.
Coconut Milk
I almost never use canned items, but for this recipe instead of starting with a fresh coconut I use store-bought organic coconut milk. As I mention in my Vegetable Korma recipe, … coconut milk “…is a staple in Asian cooking and a staple in our cupboard. It’s excellent in curries, of course, but also in cakes, dairy-free ice cream and puddings, soups, etc. You can make coconut milk from scratch, and sometimes I do, but for this recipe, cans it is.”
Preparing the Tofu
For this recipe firm or extra-firm tofu are the best choices. It is widely available in one-pound blocks – in this recipe each pound is cut into 8 equal slices. For this recipe pressing the tofu to remove the liquid isn’t necessary. After testing numerous pressed and non-pressed batches, I determined the end-result is the same for both.
Dehydrating the Tofu
I use a dehydrator that has preset temperatures that cannot be changed. For this recipe I set it at 131 for 8-10 hours; set your machine to a similar temperature for this recipe. Dehydrating is subject to variables that affect the drying time: the amount of water naturally in the food, the weather conditions and temperatures in your area, etc. You will know your tofu is done when it shrinks in size AND becomes chewy in texture.
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If you enjoy this Tofu Jerky with Peanut Sauce, you may also like this recipe for Banana Jerky.
| Prep Time | 25 minutes |
| Cook Time | 8 hours |
| Servings |
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- 2 lbs tofu firm or extra firm
- 8 oz roasted peanuts unsalted
- 3 TB sesame oil
- 3 TB rice vinegar
- 1 TB honey or hot honey
- 1 TB tamari sauce
- 3 cloves garlic minced
- 3 TB ginger minced
- 1 can coconut milk organic, 13.5 oz.
- 3/4 cup water plus more to thin the sauce
Ingredients
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- Place peanuts in food processor, pulse until they are broken down. Add the garlic and ginger and continue pulsing until well mixed. Use a spatula to scrape down the sides as needed.
- Add the rice vinegar, tamari and honey to the peanut mix and pulse until well mixed, once again using a spatula to scrape down the sides as needed.
- Add the coconut milk and water to the mix in the processor and pulse until completely blended. Pour into a bowl or jar and set aside.
- Drain the tofu and cut each one-pound block into 8 slices approximately 1/2 inch thick.
- Pour half of peanut sauce into a bowl or baking dish - it should be enough to cover the entire bottom. Add slices of tofu to cover the sauce, then top them with the rest of the sauce. Depending on the size of your dish, you may need to do the tofu and sauce in several layers - this is fine.
- Cover the tofu and place in the refrigerator to marinate for 4 to 8 hours. It can be left overnight, too, as long as it is refrigerated.
- Remove the tofu from the marinade with a slotted spoon or spatula (to allow the sauce to drain off) and place it on the dehydrator trays leaving ample room between slices for air circulation.
- Set the dehydrator at 131 (or your machine's similar temperature) for 8-10 hours. Rotate the trays every 2 hours for even drying. When the process is complete, the tofu should be chewy, not crisp or brittle.
- Store dehydrated tofu in an airtight container in the refrigerator for up to one week.
