Flying Tofu 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

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!

soy sauce, sesame oil, ginger root, brown sugar, garlic, sriracha, chinese cooking wine, rice vinegar, fish sauce, lots of ground black pepper, lemon juice

Taken from food52.com/recipes/11605-flying-tofu-wedges (may not work)