Inspired by another recipe for Korean Tofu Tacos, I whipped this up for brunch this morning and it was quite delicious! I didn't measure ingredients because although much of the time cooking is a science, it is also an art!
I started with approx. 8 oz. of firm tofu (half a standard sized package) and the basting liquid came out to about 1/4 C.
Blend the following in order, to taste (should be balanced between sweet, salty, tangy, and spicy):
-Brown sugar (start with 1 Tbsp and add other stuff to taste)
-Bragg’s Liquid Aminos (or Soy Sauce)
-Garlic chili sauce (Vietnamese)
You should make just enough to baste the tofu.
Cut Firm tofu into ½” thick slabs, pat them dry in a paper towel or clean cloth towel and then brown in a skillet, with or without olive oil or non-stick spray. Spoon the sauce over the tofu and spread it evenly on the top side. When tofu has started to brown, flip it over and repeat, generously covering the top of the tofu. Cook until liquid is absorbed.
Heat a flour tortilla, spread a scant amount of Veganaise on it, layer some lettuce leaves, sweet onion slices and Mexican pickled carrots with a few tofu slabs, fold it, eat it, yum!