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I'm about to take an extended camping trip, and I'd love to be able to make some decent tofu. (I'm mostly vegetarian, and I'm definitely going to be craving protein.) My usual methods at home are baking and pan-frying in cast iron; I like the browned outside and tougher texture. I'm going to be cooking on a propane stove, so baking is obviously out, and heating cast iron would run through the propane pretty fast. My best thought is to go all out pressing the tofu, using something absorbent at the end to make sure the outside is as dry as I can get it. Is there anything else I could do to get nice, browned tofu using a minimum of fuel?

Edit: I'm asking about doing it without campfires. I may have one now and then, but it's a solo trip (not as much bang for your buck with the wood) and there won't be fire pits everywhere.

Cascabel
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5 Answers5

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Cooked tofu will keep almost as well as raw tofu, and it will be lighter, as the water will be gone. Depending on how long you're planning to camp, you can just fry it all at home, then reheat small amounts of it for dinner.

kevins
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  • Do you have one of those wire racks that hold food in tight but give access to both sides through a grid? I think folks use them for fish sometimes. Anyhow, brush your tofu with oil, put it in one of those racks, and then give it direct heat over the stove or campfire.

  • Same idea, but just use tongs and do one slab at a time. It will brown and heat through quite quickly.

  • Actually, you can do the same thing you do at home in cast iron in an aluminum camping skillet. Just get it real hot, add oil, make sure the tofu is dry, and don't crowd the pan and you'll still be able to get that crust that you love. (As do I).

Michael Natkin
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I recommend to use tempeh on the trips rather than tofu. Tempeh is capable of being still good even after like 3 weeks in really hot weather (Philippines), while tofu will go bad after few days.

Tomas
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What about making it at home, and just reheating it while you're camping? in addition to tofu, there's tempeh -- and i just read this recipe before checking in here, so this seems timely: http://tinyurl.com/295apgb (leave out the green beans, of course)

franko
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Not sure why, but adding a dash of Tamari while the tofu is being cooked can help with that outside crusty texture.

Shawn
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