I am getting dangerously close to the dark side. Smoked Tofu.
Inspired by Heidi's marinated tofu and my recent experience smoking kielbasa, I'm preparing to try something I haven't observed yet. Application of smoking to explore new fusion cuisine. Tennessee meets Southern China.
I scored some apple smokewood at Weiland's Gourmet Market yesterday, as well as some extra firm tofu. The texture of kielbasa is similar to that of tofu. Fine grind, kind of amorphous, soft. I intend on smoking it for about 1-2 hours with a heavy dose of apple.
My friends on the Weber forum may never reply to my posts again. A risk I'm willing to take to take on new challenges.