Smoked tofu is firm tofu that has been smoked over hardwood chips or leaves, giving it a savory, slightly nutty aroma and a denser, firmer texture than plain tofu. The practice originated in East Asia, where it's used in stir-fries, soups, and rice dishes; it also works well in Western preparations such as salads, sandwiches, and vegetarian mains, and its firm texture holds up on skewers and kebabs or in pan-searing and grilling. It pairs well with umami-rich ingredients like mushrooms, soy sauce, and miso, and stands up to bold seasoning in chili, barbecue, or curry dishes. Because it's a good source of protein, it's often used as a meat substitute, including in meatless "bacon" or "sausage" preparations.