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.

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