• Press the tofu. Line a plate with a few sheets of kitchen paper towels or a clean kitchen towel. Top with more kitchen paper towels and press the tofu to remove as much moisture as possible. Repeat this step 2-3 times. This will allow the tofu to absorb the marinade better.

Marinate the tofu

• Transfer the tofu to a dish. At this point, you can keep the block of tofu whole or cut it in half. Transfer the tofu to a deep dish or a freezer-safe bag.
• Add the marinade. Add the soy sauce, maple syrup, and sesame oil to the dish or freezer bag.
• Let it marinade. Cover with plastic wrap and let the tofu marinade in the refrigerator for at least 8 hours, preferably 24 hours. Flip the tofu once halfway through marinating.

Smoke the tofu

• Add the wood chips. Remove the lid, rack, and drip tray of the stovetop smoker. Spread 3 tablespoons of wood chips in the bottom of the smoker. Place the rack and drip tray back on top.
• Add the tofu. Place the tofu on the rack and close the smoker with the lid.
• Smoke. Finally, heat the smoker on the stove over medium heat. It will take 10-15 seconds before some smoke starts to appear. Let the tofu smoke for about 25 minutes, flipping it once halfway through smoking.
• After that, turn off the heat and keep the smoker closed for another 15 minutes. This will allow the remaining smoke to infuse the tofu even more.
• This smoked tofu will last for up to 5 days in the refrigerator.