I marinade the tofu in soy sauce before smoking. If you want it to be saltier don’t use reduced sodium or light soy sauce. You could also try sprinkling the tofu with salt just as it comes off the smoker. I personally would avoid a brine because tofu acts as a sponge. If your brine has a high percent water your tofu will absorb water and end up bland.

It can be eaten cold, but I do prefer to slice or cube and fry in a little oil in a skillet to reheat. The texture gets crispier and chewier. From there you can add it to any dish you like. These are my favorite recipes to use smoked tofu.

Your variations sound delicious! Thanks for sharing, I’m glad you enjoyed it!

Hi Cindy, thanks for your question! I always use extra firm water packed tofu.