It’s a good thing I had eaten tofu in a Chinese restaurant and knew I liked it before I tried cooking it at home. I fried it, and it was an unmitigated disaster. It was bland, gelatinous, and half of it stuck to my no-stick pan. I tried it again with a hotter pan and more oil, and it was better, but still not great, and it made the kitchen smoky. Finally, I found a recipe in Vegetarian Times that gave instructions for cubing and baking it. This worked, resulting in tofu that was golden and chewy. I’ve made tofu like this ever since. It’s nearly foolproof, and the tofu can bake while you put the rest of the meal together.
These triangles are tasty plain with sweet and sour sauce or buffalo wing sauce, and they’re perfect in other dishes, like Pad Thai or curry.
Baked Tofu Triangles
1 lb. firm or extra-firm water packed tofu
1 teaspoon vegetarian chicken-flavored broth powder or salt to taste
Preheat oven to 350. Drain tofu and pat dry. Slice into ¾-inch slices. Depending on how you slice, you’ll have 4 or 8 slices. Cut slices into triangles as if you’re slicing a pie – making 4 triangles if you started with 8 tofu slices, or 8 triangles if you started with 4 slices.
Sprinkle tofu triangles with broth powder or salt lightly. Bake on a greased baking sheet for about 35 minutes until golden, turning slices over once during cooking.