Smoked Tofu Maple-Soy

Ingredient Spotlight

Extra-firm tofu (1 block)

A dense, high-moisture soy curd that has been pressed to remove much of its liquid; extra-firm tofu holds its shape for grilling, frying, or smoking. It comes from East Asian culinary traditions and has a very mild, slightly beany flavor but a chewy, meat‑like texture that soaks up marinades. Find it in most supermarkets or Asian grocery stores in refrigerated sections; if you can’t get extra‑firm, press a block of firm tofu between weights for 30–60 minutes or use tempeh as a firmer, nuttier substitute.

Ingredient Spotlight

Low-sodium soy sauce or tamari

Soy sauce is a salty, umami-rich fermented condiment from East Asia; tamari is the Japanese variety that’s generally thicker, richer, and often lower in wheat (many brands are gluten-free), while low-sodium soy sauce is simply reduced-salt. Both add savory depth and saltiness with a slightly different flavor profile—tamari is smoother and less sharp. You can find them in grocery and Asian markets; substitute regular low-sodium soy sauce if needed, or use coconut aminos for a soy-free, lower-sodium alternative.

Ingredient Spotlight

Apple or hickory wood (chips/chunks/pellets)

These are types of smoking wood used in grills and smokers to infuse food with distinct smoky flavors—applewood gives a mild, sweet, fruity smoke while hickory delivers a strong, bacon‑like, savory smoke common in American barbecue. They’re sold as chips, chunks or pellets at BBQ stores, hardware stores or supermarket seasonal sections and are chosen based on desired intensity and food pairing. If you can’t smoke, use a small amount of liquid smoke (sparingly) or smoked paprika as a shortcut, but expect a less complex flavor.