— Toni Crawford

So here's the thing about, uh, tofu. We have a great roasted tofu recipe, uh, in our curriculum. And, um, if you've been around a long time, I never ate tofu until I made that recipe because it was just that good. So, marinating it in a shallow dish, uh, nothing touches every, there are individual slices that are covered well with the marinating, and I like to do it overnight so that it tastes really, really good. And when you roast it in a pan, uh, they should be at least an inch away from each other so that they have the, uh, opportunity to get caramelized and also develop a nice texture other than being like soft tofu. And my recommendation would be to use either extra firm or firm tofu. I'm a person who likes to take the tofu out of the package, uh, drain it, and then I roll it in a kitchen towel and put it in the refrigerator for a few hours so that the new, the arrival of the marinade is the new fluid that is in the tofu, if that makes sense. So I say bravo to you for doing that, and I'm sure that all of the delicious sides probably tasted very, very delicious.