The term smoked comes from the verb ahumar:
to make something contact smoke. It is a technique that
is applied to food to give it a distinctive flavor and to
facilitate its preservation.
The concept of smoking, in this framework, can refer to this technique for
smoking or be used as an adjective to describe the product
being smoked. The result of the application of the technique, in this way, is
also known as smoked.
Smoking can be carried out hot (subjecting food to a
temperature between 60 ° and 75 °C) or cold (less than 30 °
C). In this second case, the process requires more hours.
smoked foods can be kept longer as the procedure reduces
their humidity level. Thus, smoking is similar to salting as a
It should be noted that it is possible to smoke a wide variety of food
products, from cheeses, sausages and meats to
organic products such as tofu, through different alcoholic beverages. For
example: "I think I'm going to order smoked salmon with rice", "Last
night I tried a smoked ham that my uncle brought from Spain: it was delicious", "The
German manufacturer announced the launch of a new smoked beer with a low alcohol
Finally, smoked can be a qualifier that indicates that a transparent object has
a somewhat opaque tone despite not necessarily having been in
contact with smoke: "These lenses have smoked lenses to protect the eyes
from the sun's reflection", "I bought a smoked glass table for the
living room ”.
The tofu is one of those foods that, despite having existed
for a long time, has gained great popularity worldwide in recent decades thanks
to you globalization. Although it is far from being exclusive to vegans and
vegetarians, given that it can attract any diner in its infinite recipes, the
former are probably the ones that consume it the most to substitute meat and
create vegetable cheeses, for example.
If we focus specifically on smoked tofu, we can say that
its flavor is very intense and it manages to improve certain recipes such
as hamburgers and sauces without any extra effort. In many stores, whether or
not they are specialized in foods of plant origin, it is possible to find smoked
tofu, ready for use in the kitchen; However, preparing it at home is
easy and practical so as not to depend on its commercial version.
Regarding the ingredients, we will need the following: tofu, 200 grams; white
rice, 80 grams; thyme; parsley; basil; coriander; dill; olive oil,
about a tablespoon and a half; salt and pepper.
The first step is to dry the tofu, for which it is recommended to wrap it in
a piece of absorbent kitchen paper and leave it until the excess liquid is
removed. Next, slice it in not very thin sheets and apply on both sides the
olive oil, salt and pepper. Leave it in a container for later cooking.
For the preparation of the aromatic herbs we will have to wash and chop
coriander, parsley, dill and thyme; Although it is not one hundred percent
necessary, breaking the mixture with a mortar can enhance the flavor.
It is time for smoking, proper. To do this, we must cover a frying
pan with aluminum foil, and cook the herbs and rice over low heat in
it. When smoke begins to rise, place a wire rack over the pan to rest the tofu
sheets on it. Ten minutes are enough for each side to cook, although its
inevitable change of color is the best indication to know when to remove them.