To make sriracha tofu jerky in a dehydrator recipe, you'll first need to prepare your ingredients. To do this, first you will need: 1 pound (240 g) of unsalted, unbleached, non-hydrogenated, deli-grade, firm-to-the-touch, frozen or thawed, raw or under-ripe, oregano, garlic, salt, pepper, and kosher salt. You will also need 2 tbsp. of soy sauce (or another seasoning of your choice) and 1/2 cup (120 ml) vegetable oil. Heat the olive oil over medium-high heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup and 1/4 cup of water. Cook, stirring, until the mixture thickens, then remove from the heat and set aside to cool. Using tongs to transfer the dehydrated mixture to resealable plastic bags, place the baggies into the freezer for at least 3 hours. When the timer goes off, remove the bags and place them into an airtight container to keep them from drying out.