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 crunchy all the way through.  The coating was crisp, and it was good, but I like the crisp crunchiness of the savory tofu I usually make. I cooked half the tofu last night.  For the next batch, I’ll cut it in smaller bites. It’s been in the fridge basking in panko crumbs so it will be perfect.  And I have another head of broccoli to test it out on! Maybe I’ll add some fresh green grapes to the sauce to sweeten it…