Saturday we went to Pho Cali Vietnamese Noodle House in Mebourne and had crispy tofu with broccoli and brown garlic sauce. I tasted it and thought “I can make that!” So tonight I did. I cut the tofu larger than normal, which resulted in it not getting as crunchy as I like. The coating was crisp, and it was good, but I like the crispy crunchiness of the savory tofu I usually make. I cooked half the tofu last night and will do the other half tonight.
I’ll cut it in smaller bites. It’s been in the fridge basking in panko crumbs so it will be perfect. And, another head of broccoli to test it out on! Maybe I’ll add some apricot or nectarine to the sauce, maybe some peanut butter.