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