Instructions

1. Drain tofu by wrapping in a clean washcloth or paper towels and pressing it gently to release excess water, do this for about an hour. ( you can put the tofu in between two chopping board and put canned goods on top)

2. When excess water has been released, chop the tofu in rectangular with .20 inch size. Spread it out in a baking sheet

3. In a separate bowl, mix thoroughly soy sauce, water, ginger sauce, agave nectar, water and cayenne pepper.

4. Pour over the spread out tofu

5. Marinate for an hour or so with occasional flipping of tofu to cover the other side. You can marinate overnight by putting it in the refrigerator but make sure to bring to room temperature first before proceeding.

6. Dehydrate the Tofu - you can do this with two techniques

   Oven: Replace tofu in a metal rack on a cookie tray. Use the lowest temperature setting of your oven. Checking occasionally until tofu becomes dry but not brittle

   Dehydrator process: Spread tofu in a dehydrator trays and proceed with 155oF for six hours or until the tofu becomes dry but not too brittle