Bao sliders don’t need pork belly to be thrilling. For a lighter and equally tasty option, fill yours with tofu glazed with fragrant savory-sweet seasonings. The tofu gets slightly crusty on the outside and remains soft and rich inside, evoking pork belly. Homemade buns and condiments are absolutely worth the effort, but if you don’t have the time to go all in, store-bought subs will do the trick. And honestly, the tofu is so good, you could skip the bun altogether and eat it with rice.
6 servings
6
¼
2
1
1
½
½
2
12
1⅓
2
½
Mix 6 Tbsp. hoisin sauce, ¼ cup toasted sesame oil, 2 Tbsp. ketchup, 1 Tbsp. agave nectar or 2 Tbsp. mild honey, 1 Tbsp. soy sauce, ½ tsp. five-spice powder, and ½ tsp. garlic powder in a small bowl. (You should have about 1 cup char siu sauce.)
Mix 2 Tbsp. char siu sauce with 1 Tbsp. water in a large nonstick skillet. Drain one 14–16-oz. package extra-firm tofu. Slice crosswise to make 6 rectangles about ⅝” thick. Add tofu to pan and turn twice to coat well. Set over medium heat; cook until liquid is gently simmering. Use 2 thin spatulas to turn tofu over carefully and gently simmer, turning tofu once or twice more, until liquid is evaporated, about 3 minutes. Increase heat to medium-high; continue to cook, turning occasionally and reducing heat if needed, until tofu is browned in spots, 5–7 minutes. Remove pan from heat and spoon about 1½ Tbsp. sauce over tofu. Turn slices to coat (the residual heat will thicken sauce as it adheres to the tofu). Transfer tofu to a wire rack and let sit until slightly firmed up and dry, 8–12 minutes. Wipe out skillet and repeat with more sauce and remaining one 14–16-oz. package extra-firm tofu.
To assemble sliders, spread a little Umami QP Mayonnaiseon insides of 12 soft Steamed Bao, room temperature. Drizzle some Maggi Seasoning, Bragg Liquid Aminos, or soy sauce over bottom half of bao and top with a slice of tofu, then some char siu sauce, 1⅓ cups drained Ðồ Chua Pickle, Viet Chile Sauce, sriracha, or 2 jalapeños, thinly sliced, 2 Persian cucumbers, thinly sliced, and ½ cup cilantro leaves with tender stems.
