I used canola oil (instead of peanut oil) and canola oil cooking spray because that’s what I had on hand.
I served with brown rice – I used the frozen packs of cooked rice that microwave in 3 minutes.
I didn’t add the crushed red pepper.
It took about an hour from start to finish. I have to admit that I’m not a big fan of tofu; I don’t really like the texture or taste and I’ve never cooked it before.
I thought it had a lot of garlic – I don’t think I’ve ever put 8 cloves of garlic in anything I’ve cooked.
I used the same frying pan to sauté the broccoli and fry the tofu. I just wiped it clean with a wet
There wasn’t a lot of reserve marinade left over, maybe about a tablespoon, so I used a rubber spatula to get every drop.
Rating: 3 out of 5
Me: “It’s not as bad as I thought. I like the crisp broccoli and charred tofu; it really did absorb the sauce well. I would cook it again if my husband asked for it.”
Husband: “I like the char-grilled taste, but I agree we could tone down the garlic a little. Sesame seeds + sautéed broccoli + pan-fried tofu = delightful texture. I’d rate it 4 out of 5. Leftovers the next day are still delicious. Yes, please cook this recipe again.”