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