Black Pepper Tamari Tofu Jerky

• 200 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 10 g reduced-sodium tamari explicitly labeled gluten-free — Reduced-sodium gluten-free tamari
• 4 g toasted sesame oil — Toasted sesame oil
• 0.6 g ground black pepper (about 1/4 tsp) — Ground black pepper
• 2 g raw garlic (about 1/2 clove) — Raw garlic
• 15 g water — Potable water

Method

1. 1Press the tofuDrain 200 g extra-firm tofu. Wrap it in a clean absorbent towel, place on a plate, and set a flat plate with a light weight on top for 15 minutes.15 minLook for: The tofu releases packing liquid and becomes firm enough to slice without crumbling.Safety: Use a stable, light weight. Keep the tofu away from raw-food preparation surfaces.
2. 2Slice thin tofu stripsUnwrap the pressed tofu and slice it into 4 mm-thick strips, about 3 cm wide and 7–9 cm long. Keep the thickness consistent and retain any short pieces from the edges of the block.3 minLook for: The strips have consistent thickness so they dry at a similar rate.Safety: Keep fingertips behind the blade and lay each strip flat before moving it.
3. 3Whisk the pepper-tamari marinadeFinely grate 2 g garlic into a shallow dish. Whisk in 10 g gluten-free reduced-sodium tamari, 4 g sesame oil, 0.6 g black pepper, and 15 g water.2 minLook for: The garlic and pepper are dispersed through a thin, glossy marinade.Safety: Check that the tamari is explicitly gluten-free; ordinary soy sauce may contain wheat.
4. 4Marinate and heat the ovenLay the tofu strips in the marinade, turn gently to coat, cover, and refrigerate for 25 minutes, turning once after 12 minutes. During the last 10 minutes, heat the oven to 250°F and line a sheet pan with parchment.25 min · 250°FLook for: The strips are evenly stained light brown and remain intact.Safety: Keep the marinating tofu refrigerated at 40°F or colder.
5. 5Begin slowly drying the tofuArrange the strips in one layer on the lined pan, leaving space between them. Brush every drop of marinade left in the dish over the strips. Bake for 45 minutes.45 min · 250°FLook for: The surfaces look dry and the edges begin to curl slightly.Safety: Use oven mitts and keep the strips in a single layer to avoid damp overlap.
6. 6Turn and finish dryingTurn every strip and bake for 35–45 minutes more. Remove thinner pieces early when needed; the thickest strips should feel firm and chewy when a small cooled edge is tasted.45 min · 250°FLook for: The tofu bends with resistance and has dry surfaces, without becoming brittle or blackened.Safety: This oven drying step does not make the tofu shelf stable; keep the finished snack refrigerated.
7. 7Cool and serve the tofu jerkyCool the strips on a rack for 10 minutes. Serve all strips and any small pieces as one snack portion.10 minLook for: The cooled tofu has a concentrated tamari-pepper flavor and a firm, chewy bite.Safety: Refrigerate in a covered container within 2 hours; do not store the jerky at room temperature.