English
Chinese (Simplified)
Easy Smoky Tofu Skin Bac’un
But…bacon.
I can’t tell you how many times someone has said this to me as one of the reasons they could never go plant based.
*How can you look at that face and want to EAT it?*
I get it to a certain extent. Some food tastes so good, and has been a part of your life for so long, that it’s tough to imagine enjoying life without it. However, I think there are also lines that we can all agree should not be crossed. Like, I am sure hardcore drugs make you feel fantastic, but we all know that it’s not a good idea to indulge in such things because they can harm us. And since we are such an advanced and evolved bunch, we also know that it’s not nice to cause harm to others either.
*Yes, I’m talking about this lil’ cutie patootie.*
I have a great tasting recipe that has got all of the crispy, salty, smokiness of bacon with none of the piggie. Everyone for the WIN!
This bac’un will take you 5 minutes to prep, but you will want to have time for it to marinate, preferably overnight to give the tofu skin time to soak in all that bac’un flavor. It’s not like firm tofu that quickly absorbs flavor, as it’s much thinner and denser. So, it takes a bit longer, but perfect for veggie bac’un.
Tofu skin can be found at supermarkets and wet markets, called “dofu pi”. Get the thinnest ones you can find for maximum drool effect. Liquid smoke is available on Taobao, here’s a link for reference. It might seem like a high price to pay for an ingredient, around 50 kuai, but…trust. It’s totally worth it and a little goes a long way.
Ingredients:
- 2 sheets thin tofu skin
- 3/4 C low-sodium soy sauce
- 1 C purified water
- 1 tsp paprika
- 1 tsp maple syrup
- 1/8 tsp liquid smoke
- 1/4 tsp vegan Worcestershire sauce (optional because it’s hard to find here although you can make it)
Directions:
- Prepare marinade by combining all ingredients in a large, shallow, rectangular storage container.
- Working one sheet at a time, cut the tofu skin sheet in half, then cut into strips about 2.5cm wide.
- Place strips into marinade and mix well, taking the time to mix and turn the pieces over with tongs.
- Place in refrigerator overnight.
To cook, heat a small amount of oil in a pan over medium high heat and cook strips on each side until the edges are crispy and golden brown.
You can easily adjust the ingredients above, or add other seasonings, until you find your favorite combo!
This bac’un will be making a lot of appearances on this blog. I would love to know know how YOU use it!
Share This Story, Choose Your Platform!
