tastes like dehydrated victory
Feb. 25th, 2016 07:38 amRemember my experiment on Sunday with dried marinated tofu? I'm happy to report that it keeps at room temperature for at least three days without going sour or mushy as fresh tofu would. I must say "at least", though, because it was so yummy that I ate the last of what I made last night.
Deets? The marinade was soy sauce with a few (too many) drops of sesame oil, and I marinated the tofu for an hour while my kale chips dried. I dried the tofu for two and a half hours at 135°F (58 C). The only reason I didn't do it longer was that I had to leave for Kirkland and I didn't want to leave it unsupervised for two or three more hours. It probably would have benefitted from at least another half hour. The linear dimensions of the tofu shrank by half, meaning that (firm!) fresh tofu is at least 80% water. My dehydrator could, in theory, handle four pounds fresh at a time, as surely it shall.
Between dried tofu, hard boiled eggs, and Clif bars, my protein needs for Burning Man should be taken care of. I wonder if strangers would like that better than dried fish. Dried fish are less delicate, but they're not good for your breath.
Deets? The marinade was soy sauce with a few (too many) drops of sesame oil, and I marinated the tofu for an hour while my kale chips dried. I dried the tofu for two and a half hours at 135°F (58 C). The only reason I didn't do it longer was that I had to leave for Kirkland and I didn't want to leave it unsupervised for two or three more hours. It probably would have benefitted from at least another half hour. The linear dimensions of the tofu shrank by half, meaning that (firm!) fresh tofu is at least 80% water. My dehydrator could, in theory, handle four pounds fresh at a time, as surely it shall.
Between dried tofu, hard boiled eggs, and Clif bars, my protein needs for Burning Man should be taken care of. I wonder if strangers would like that better than dried fish. Dried fish are less delicate, but they're not good for your breath.