The Crucial Step For Smoking Tofu Without Drying It Out

Tofu, a vegetable protein made from dried soybeans, is a staple in many plant-based diets. And rightfully so, since the bean curd is about as versatile a food as they come. The seemingly endless amount of tasty tofu recipes run the gamut from fried tofu nuggets and zesty stir fry to grilled barbecue tofu and katsu curry. With dishes this tasty, they can easily be enjoyed by vegans, vegetarians, and meat-eaters alike. 

Smoked tofu is no exception. Featuring a rich, umami flavor in its charred form, the meat alternative is perfect for all your scrumptious feasts. Just be sure not to forgo using a water pan when making it — otherwise it'll dry out, leaving a less than tempting taste.

For those who've patiently waited the 30-60 minutes it usually takes to press excessive moisture out of tofu before cooking it, the idea of putting tofu on a grill alongside a container full of water may sound counterproductive. But, when it comes to expertly smoking tofu (and meats and veggies in general), using a water pan is essential to get the desired texture and flavor.

A water pan will create the ideal cooking environment to smoke tofu. As the water in the pan heats up and evaporates, it will produce steam, which will create a humid environment inside the cooker. The obvious benefit is that it will help keep food inside the grill moist. This can prove especially useful during a longer smoking session to prevent the food from becoming too dry, such as a session with an extra-firm block of tofu. It will have a more robust flavor when smoked upwards of two hours, or until it's golden brown. 

Using a water bath when smoking tofu is easy. All you have to do is fill an aluminum foil or stainless steel pan with water and place it into the cooking chamber. Where you put the pan greatly depends on the type of grill you have. For example, some smokers already have a pan installed and all you need to do is add water. In vertical varieties, which often feature multiple racks, the water pan should be placed above the heat source and below the food. On the other hand, in most charcoal grills, it can go directly beside the charcoal and wood chips.

In addition to keeping tofu moist wile smoking, water pans also act as a "heat sink," which helps maintain a good temperature balance inside while it cooks. For example, if you open the lid to check on your barbecue or flip your food over (the latter of which should really only be done if you're using smaller pieces of tofu or other foodstuffs), the liquid pan will effectively moderate the temperature inside the chamber when you then close the lid. 

This balance of heat also helps to smoke the tofu more evenly, especially if you're using a larger machine. Moreover, the steam produced by the pan will condense on the tofu, acting as a magnet to absorb more smoke for an added dimension of the flavor.

Ready to get your grill on? Making tofu at home just got easier — and even tastier — with this smoking hack.