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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 teaspoons 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
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.*
- Cut tofu crosswise into 8 slices; cut each slice into 3 wedges using an angled cut. Place the wedges on the sheet.
- 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.
- 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.
- *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!
- This recipe was entered in the contest for Your Best Soy
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