1. Drain tofu, wrap it in a clean towel or paper towels, and press to drain excess liquid, about 1 hour. (I put it between two cutting boards and stack canned goods on top.) Slice into approximately 0.20-inch / 5-mm thick rectangles and spread out on a baking sheet with a lip.
2. In a bowl, add soy sauce, ginger sauce, water, agave nectar, and cayenne pepper; stir until thoroughly combined. Pour over tofu.
3. Marinate tofu for 1 hour or more. If your marinade doesn't cover the tofu fully, flip tofu half way during marination time. Refrigerate if marinating overnight, then bring to room temperature before continuing to the next step.
4. Dehydrate Dehydrator: Spread tofu out on dehydrator trays and dehydrate at approximately 155 degrees Fahrenheit for 6 hours or until dry but not brittle. Oven: Spread tofu on metal racks on a cookie tray. Heat at your oven's lowest temperature setting. Check and rotate trays frequently until the tofu is dry but not too brittle.
Each pound of tofu makes about 20 pieces, depending on how thinly you slice it (the thinner the slices, the faster it will dry).
Mix up what you put in the marinade to your own taste, and try freezing the tofu before hand to make the jerky chewier. Great as a snack on the trail (or at the office), or crumble and throw into a stir fry - it will add protein and soy flavor to the dish.
Source of recipe: Inspired by /www.dehydratorbook.com/tofu-jerky.html [1], which gives more suggestions for marinades