Hot-smoked tofu in no time: Vegetarian egg-fried rice

Smoking is a great way add flavour to tofu. If you're pushed for time, just pat a piece of tofu dry, pop it in your stovetop hot smoker, and leave to smoke for 15 to 30 minutes. This is what we've done in our smoked tofu fried rice recipe below. 

However, if you have time and can plan ahead, marinate the tofu the night before in a mixture of light soy sauce, sugar or maple syrup and a little water to dilute, for something even more richly flavoured! Again pat dry and simply smoke in the hot smoker. Then enjoy in Chinese dishes, in salads, or just as a snack.

The Cameron Gourmet Mini Smoker will easily fit a 200g block of firm tofu (see image below).

When ready to smoke you'll lift the stainless steel tray and grid with the tofu onto the wood chips (they sit in the base and gently smoulder), close the lid, and pop on the hob. 

Once the tofu has been smoking for 15 minutes, you'll start to see an orange smoke-tint at the edges. Taste it, and see if you'd like to smoke it for longer...

... we carry on smoking for 30 minutes, which makes the whole piece of tofu a light chestnut colour (see below). If you prefer the smoke flavour even stronger, you can cut the tofu into pieces before placing it in the smoker.

Smoked tofu works very well in a simple egg-fried rice dish. And of course it looks great served on the beautiful Midori Round Sushi Plate. See recipe below.

This recipe for egg fried rice should be used as a rough guide. Use the vegetables you have in your fridge, and the amount of rice you have leftover from the previous night's dinner. It should be a quick store cupboard meal - but of course with the addition of the flavoursome hot smoked tofu!

Ingredients Serves: 2

  • 200g firm tofu
  • 1 tbsp sunflower oil
  • 1 small onion, diced
  • 2 eggs, beaten together with a pinch of salt
  • Handful cooked peas or edamame beans
  • 1 tsp Japanese soy sauce
  • 1 tsp sesame oil
  • 3 cups of cooked rice
  • Salt & white pepper to season
  • Spring onion greens, sliced, to garnish

Method

  1. First smoke the tofu. Place tofu in a Cameron stovetop smoker, and smoke on a low heat over hickory wood for 30 minutes. Cut into 1cm cubes.
  2. Fry the onion in sunflower oil over a low heat until translucent, but not brown. Add the eggs and move around until set and lightly scrambled. Add the edamame beans, soy sauce and sesame oil. Mix.
  3. Add the tofu and cooked rice to the mixture and stir together to warm through. Season with salt and white pepper. Serve garnished with spring onion greens.
© Speciality Cooking Supplies Limited 2019


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4 comments

  • The Cameron smokers both work on induction!

    nicola on

  • Which of your stovetop smokers can be used on an induction hob?

    Steve westover on

  • You certainly can! I haven’t tried it, though if you do, please let us know. Bought smoked garlic always tends to be in the paper casing, so it might also be worth trying unwrapping the individual garlic cloves and smoking those.

    nicola on

  • Can you smoke garlic in the Cameron Stovetop smoker? Smoked garlic purchased in supermarkets have very little smokey taste and I wondered if home-smoked, the taste will be stronger.

    Lyon Murray on

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