Flying Tofu Wedges


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

Ingredients

  • 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
In This Recipe

Directions

  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!

More Great Recipes:
Tofu|Serves a Crowd|Make Ahead|Gluten-Free|Vegetarian|Vegan|Appetizer|Snack

Reviews (26) Questions (0)

26 Reviews

KtMcB June 12, 2013
This looks great! does pressing tofu have the same affect as pre-baking?
 
Author Comment
Sadassa_Ulna June 12, 2013
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.
 
AntoniaJames April 29, 2013
Outstanding! Made these on Friday, had leftovers which I much enjoyed over the weekend. A real keeper. ;o)
 
Author Comment
Sadassa_Ulna June 11, 2013
Thank you AJ, I'm so glad you liked these!
 
AntoniaJames April 22, 2013
On the menu for later this week. Really looking forward to it! ;o)
 
Author Comment
Sadassa_Ulna April 24, 2013
I hope you like them AJ!
 
Panfusine August 11, 2012
ooh.. these would go flying off the plate, they sound awesome!
 
Author Comment
Sadassa_Ulna August 14, 2012
Thanks Panfusine!
 
healthierkitchen August 7, 2012
My daughter will love these!
 
Author Comment
Sadassa_Ulna August 14, 2012
Thanks, please let me know if you try them. My kids are anti-tofu but I hope they come around to it one day!
 
GAMOM23 July 12, 2011
Wonderful recipe!!!
 
Author Comment
Sadassa_Ulna August 14, 2012
Thank you!
 
Fairmount_market May 5, 2011
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.
 
Author Comment
Sadassa_Ulna August 14, 2012
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!
 
lapadia May 4, 2011
Yum...saved it, and great conversations - re: tofu jerky!
 
Author Comment
Sadassa_Ulna August 14, 2012
Thanks lapadia - a year later - I missed this comment way back when.
 
gingerroot May 3, 2011
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!
 
Author Comment
Sadassa_Ulna August 14, 2012
Somehow I missed your comment last year. Thank you gingerroot!
 
hardlikearmour May 3, 2011
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?
 
hardlikearmour May 3, 2011
of course I'll have to omit the fish sauce, so do you have an idea of a veggie substitute? Maybe vegetarian Worchestershire?
 
aargersi May 3, 2011
Maybe some liquid amino acids? It's just a couple teaspoons ...
 
hardlikearmour May 3, 2011
Good idea, aargersi. I've not used the liquid aminos, but have been meaning to give them a try.
 
Author Comment
Sadassa_Ulna May 3, 2011
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.
 
hardlikearmour May 3, 2011
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!
 
Author Comment
Sadassa_Ulna May 3, 2011
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!
 
aargersi May 3, 2011
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!