Ingredients

6 servings

Preparation

1. Step 1

   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.)

   Step 2

   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.

   Step 3

   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.