Pat each slice dry, as needed. Remove the tofu chunks from the pan and set them aside on a cooling rack to drain the excess oil. Heat a large skillet over medium high heat add cooking oil. Just whisk all the BBQ sauce ingredients together. Cook the tofu and flip them one by one, until they are brown on all sides (approximately 7 minutes). Cut tofu in halves lengthwise then slice into 1/2” thick squares. Top with more paper towels then place a sheet pan over the tofu. For the tofu: Cut the tofu into 8 slices, about 1/2-inch each. Coat each side with the liquid aminos. After 1 hour, cut tofu into cubes. Heat half the oil in a nonstick skillet over medium-high heat. This vegan crispy Korean BBQ tofu comes together crazy fast. Carefully add the tofu slices and cook 5 … So dang good. PREPARE TOFU: Drain tofu and cut into six large "planks." Sweetness, spiciness, tang. The method I use to make this tofu ultra crispy is the easiest thing in the world, and totally gluten-free! Repeat with the remaining tofu. Place a heavy object such as a large cookbook or heavy bowl on the sheet pan to drain and squeeze as much water out of the tofu as possible. This Korean BBQ sauce has everything. Place on paper towels.


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