Smoked Tofu Burnt Ends

Let's Cook

1. Step 1.

   Cut the drained extra-firm tofu block in half vertically. Place the halves on a wire cooling rack set over a baking sheet. Cover with a clean kitchen towel, then place a cutting board on top. Weigh the cutting board down with a heavy pan (like cast iron) or two 28-ounce cans. Refrigerate for at least 1 hour (or up to 3 hours) to press out excess liquid.

2. Step 2.

   Remove the pressed tofu from the refrigerator and cut into 1-inch cubes.

3. Step 3.

   In a small bowl, whisk together ¼ cup brown miso paste, ¼ cup apple cider vinegar, and ¼ cup extra-virgin olive oil to make the marinade.

4. Step 4.

   Pour the marinade into a 1-gallon ziplock bag. Add the tofu cubes, seal the bag removing as much air as possible, and gently toss to coat. Marinate in the refrigerator for 1 hour.

5. Step 5.

   While the tofu marinates, preheat your smoker to 225°F using applewood or cherrywood.

6. Step 6.

   Remove the tofu from the marinade (discard any leftover marinade) and place the cubes on a wire cooling rack. Sprinkle evenly with 2 tablespoons Sweet Rub.

7. Step 7.

   Place the rack with tofu into the smoker and smoke for 2 hours 30 minutes to 3 hours, until the tofu turns a darker color and has a slightly firm texture.

8. Step 8.

   Remove the smoked tofu from the smoker and transfer to a medium bowl. Toss with ½ cup Pinot Noir BBQ Sauce until evenly coated.

9. Step 9.

   Place the bowl of sauced tofu back onto the smoker rack and smoke for an additional 30 minutes to let the sauce set.

10. Step 10.

    Remove from the smoker and serve immediately as an appetizer or snack.