Smoked Tofu

I had very interesting results with this one, perhaps because I used an extra firm silken tofu rather usual block which is much more solid. I pressed the tofu for 30 minutes and lightly marinated in sesame oil and spices for 10. Smoked for 30 minutes or so until it took on a golden brown color. The flavor was lightly smoky with a creamy (remember, this is silken tofu) , flaky interior similar to a filet of fish, it also formed a smoky skin which I quite enjoyed and held it together during the shuffle from the grill to the plate to the serving vessel to our mouths. I would def do this again experimenting with different marinades and tofus.