EGG + SOY = TASTY!

Pig Picker

Here's a little foray I had with tofu and the EGG last weekend.[p]To Start:
1 - 3 blocks of extra firm tofu (Depending on how many racks you can get into your EGG)
6 cups of chicken stock
1 tsp of Garlic[p]Take each block of tofu and cut into 4 1/3 inch pieces, like you are cutting the block to make sandwiches out the tofu. Use paper towels to gently squeeze out some water from each slice. In a large bowl, combine the garlic and stock. Place the tofu slices in the stock bowl to "brine." Let the tofu soak overnight.[p]I have a 3 level rack I set up in the EGG with firebricks (indirect) in a configuration like I was going to make jerky.[p]Line your rack(s) with the tofu slices and sprinkle each side with red curry powder or any Indian style spice you like. Use whatever wood you like to smoke with, I like Hickory, and smoke the tofu slices at 180* for 2 hours. Then crank up the heat to 250* - 300* for the next hour. By this time the tofu should be well smoked and have a firmer texture.[p]Next transfer the slices to a plate and take your indirect setup out of the EGG. On the grill surface, grill the slices at less than 400* for about 5 minutes a side. Just long enough to get a slightly crispy outside. These are good as sandwiches, sliced into salads or as fajita stuffers. You can also use my breading below create a tofu cutlet.[p]Breading (enuff for 4 slices)
1/3 cup of Oat Bran
1/4 cup of Soy Nuts
1 Egg white
Salt and Pepper to taste + any other seasonings you like[p]Grind the Oat Bran and Soy Nuts finely (I use a coffee grinder) into a flour like powder transfer to a plate. Season this mixture with salt and pepper and any spices. Beat and season the egg white. Dip each slice into the egg and then into the Oat/Soy flour. Let the pieces sit for 10 - 15 minutes so the coating sets. Heat up a non-stick pan while the coating rests. When you're ready to fry them spray each coated tofu slice with a light layer of olive oil or non-fat spray. Cook each piece until the coating is crispy.[p]I topped each cutlet with some carmelized onions. The smokey flavor and the crunchy coating make for an awesome entree.[p]PP

Wardster

Pig Picker,
hmmmmmmmm...... I....... Maybe......... Well........[p]I need to get to my butcher ASAP!!!!!!!![p]:-)