Flying Tofu Wedges

By • May 3, 2011 • 26 Comments



Author Notes: I don't make baked tofu all that much since I am usually the only one in my house who eats it, but I converted a few tofu disdainers with this recipe. The aerodynamic wedge shape is fun but rectangles will work. I like to pre-bake the tofu, to get a chewy texture and get rid of the moisture, that way the tofu soaks up more flavor. Flipping the pieces mid-bake helps maintain uniform chewiness. I like to triple this recipe when I make it because the method is a little time-consuming. The marinade is not vegan, but if I were to serve to vegans I would omit the fish sauce and double the amount of sesame oil. This is good on sandwiches or added to stir-fried vegetables or as a snack on its own. Sadassa_Ulna

Makes 24 small wedges

  • 1 block firm tofu
  • 1/4 cup soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger root
  • 1-1/2 teaspoon brown sugar
  • 2 cloves garlic, minced or pressed
  • 1/4 teaspoon sriracha ( or other "heat")
  • 1 tablespoon Chinese cooking wine (or dry sherry)
  • 1 tablespoon rice vinegar
  • 1 teaspoon fish sauce - for vegan recipe double amount of sesame oil
  • lots of ground black pepper
  • 1 teaspoon lemon juice
  1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.*
  2. Cut tofu crosswise into 8 slices; cut each slice into 3 wedges using an angled cut. Place the wedges on the sheet.
  3. Bake for 15 minutes. Flip the wedges and bake for another 15 minutes. (Meanwhile make the marinade by mixing remaining ingredients in a bowl). The wedges will look golden and the edges will be firm. Reduce oven to 350 degrees.
  4. Arrange wedges in a small baking pan (as small as you can without too much extra room). Pour marinade over all. Bake 40 minutes, flipping at the halfway point. The sauce will thicken a little as they cool.
  5. *This might seem wasteful but parchment paper can be re-used, just wipe it down with a towel after using. I re-use sheets until they get yellow at the edges and brittle. Go cheap and go green!
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Comments (26) Questions (0)

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about 1 year ago KtMcB

This looks great! does pressing tofu have the same affect as pre-baking?

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about 1 year ago Sadassa_Ulna

Not exactly but it will work if pre-baking is too fussy/time-consuming. The pre-bake makes the tofu really chewy. If you skip the pre-bake you would just bake the tofu a little longer.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Outstanding! Made these on Friday, had leftovers which I much enjoyed over the weekend. A real keeper. ;o)

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about 1 year ago Sadassa_Ulna

Thank you AJ, I'm so glad you liked these!

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

On the menu for later this week. Really looking forward to it! ;o)

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over 1 year ago Sadassa_Ulna

I hope you like them AJ!

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almost 2 years ago Panfusine

ooh.. these would go flying off the plate, they sound awesome!

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almost 2 years ago Sadassa_Ulna

Thanks Panfusine!

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almost 2 years ago healthierkitchen

My daughter will love these!

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almost 2 years ago Sadassa_Ulna

Thanks, please let me know if you try them. My kids are anti-tofu but I hope they come around to it one day!

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about 3 years ago GAMOM23

Wonderful recipe!!!

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almost 2 years ago Sadassa_Ulna

Thank you!

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about 3 years ago Fairmount_market

I loved baked tofu and like the idea of making big batches. But sometimes if I just want to make a smaller portion quickly, such as for a soba noodle salad or to pack for lunch, I've found that it works pretty well to make it in a toaster oven. I brush slices of extra firm tofu with a marinade, put them on the baking tray, toast, then flip and brush with more marinade, bake some more and by the time other things are prepped, the tofu has some nice flavor and texture.

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almost 2 years ago Sadassa_Ulna

I reduced the recipe size since then, but I do triple it when I make it. Somehow I missed your comment last year, thank you for posting!

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about 3 years ago lapadia

Yum...saved it, and great conversations - re: tofu jerky!

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almost 2 years ago Sadassa_Ulna

Thanks lapadia - a year later - I missed this comment way back when.

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about 3 years ago gingerroot

My daughter loves tofu, although not anything too spicy (which is too bad because I love heat!). I will definitely give this a try, but maybe with just a spot of sriracha. Thanks for the recipe!

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almost 2 years ago Sadassa_Ulna

Somehow I missed your comment last year. Thank you gingerroot!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'll have to give this a try next time I cook for either my vegetarian sister or my vegan friend. Have you even made tofu jerky?

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

of course I'll have to omit the fish sauce, so do you have an idea of a veggie substitute? Maybe vegetarian Worchestershire?

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Maybe some liquid amino acids? It's just a couple teaspoons ...

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Good idea, aargersi. I've not used the liquid aminos, but have been meaning to give them a try.

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about 3 years ago Sadassa_Ulna

Really the marinade can be anything (hey you could use some of your liquid smoke)! No I've never made or eaten tofu jerky, is it good? Maybe its similar to this recipe (except cut thinner and/or baked longer?) There is a local tofu company in Pennsylvania that makes a baked tofu that is very chewy, maybe halfway from my recipe to a jerky texture, bu the flavor is too mild for me.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

My sister made tofu jerky once while she was visiting, and it was tasty. The marinade she used did contain liquid smoke, and the tofu was sliced thin and baked until dry in a low oven. You should give it a try!

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about 3 years ago Sadassa_Ulna

For a vegan version I like aargersi's aminos suggestion, and I would increase the sesame oil to a tablespoon. My daughter has a jar of Marmite (she has friends of Indian descent who eat it every day so she wanted some to keep here) and that is very umami and I might try some of that!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I just started using liquid aminos last year - they add a nice saltiness without being as strong as tamari ... I want to try this baked tofu! I have been meaning to make / post spicy baked tofu spring rolls - you could use this tofu for them too. Tofu jerky sounds interesting too! Love that bean curd!