— Diane Kirschner

Heat, that's probably the best answer I can tell you. Um, you know, so if I'm doing something on like say roasted tofu, you know, so I'll typically have my tofu marinate. I'll press the tofu first. You wanna try to get a, a good amount of moisture out of it, and then of course you're gonna marinate it so you'll have the moisture back in. But, uh, like if I'm doing, uh, crispy tofu, I'm typically gonna put it in about three 50 to 3 75, put it on a sheet pan. I'm not gonna put anything else on the sheet pan. A lot of people will be like, do you spray it with oil? You could. But if I'm trying to avoid the oil, I'm just gonna put it on the sheet pan just as it is. And then I'm gonna take actually a metal spatula and scrape underneath the tofu to kind of make sure I keep that crispiness on the bottom and flip it over and try the exact same thing again. Uh, you know, about the halfway point basically, um, to be able to get that. Now for other vegetables, it's kind of the same thing, right? So, uh, high heat and then, uh, convection oven works great as well too. Um, and then kind of moving it around, keep it in a little bit longer than you'd think. So you wanna be able to see some of that browning happening onto it. If it's drying out, add a little bit of liquid, a little vegetable sock to it. But, um, you know, just looking for those crispy edges, that brown on the end of it is really the best way to be able to look for that.