Make Ahead

Flying Tofu Wedges

May  3, 2011
0 Ratings
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
In This Recipe
  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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Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.