Baked Tofu

I’ve always been a little set off by tofu. The texture isn’t quite right and the flavor is almost nonexistent. Until now, I’ve been dead set against the mushy mass of protein and would never so much as give it a passing glance. Over spring break, I was determined to find a way to make this ugly food a little more edible in my eyes. While listening to an episode of Martha Stewart Radio (Don’t judge me! They have great recipes!), I heard of a technique for preparing tofu that sounded promising. They stated that the key to making tofu correctly is to really dry it out, marinate it in potent flavors, and bake it until its crispy. So I placed the tofu in a glass dish, wrapped it in a clean towel, and put a fairly heavy bowl on top.