6 servings 6 Tbsp. hoisin sauce 1/4 cup toasted sesame oil 2 Tbsp. ketchup 1 Tbsp. agave nectar or 2 Tbsp. mild honey 1 Tbsp. soy sauce 1/2 tsp. five-spice powder 1/2 tsp. garlic powder 2 14–16-oz. packages extra-firm tofu 12 soft Steamed Bao, room temperature Maggi Seasoning, Bragg Liquid Aminos, or soy sauce 1-1/3 Viet Chile Sauce, sriracha, or 2 jalapeños, thinly sliced 2 Persian cucumbers, thinly sliced 1/2 cup cilantro leaves with tender stems
Mix 6 Tbsp. hoisin sauce, 1/4 cup toasted sesame oil, 2 Tbsp. ketchup, 1 Tbsp. agave nectar or 2 Tbsp. mild honey, 1 Tbsp. soy sauce, 1/2 tsp. five-spice powder, and 1/2 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 5/8" 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 1-1/2 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, 1-1/3 cups drained Ðồ Chua Pickle, Viet Chile Sauce, sriracha, or 2 jalapeños, thinly sliced, 2 Persian cucumbers, thinly sliced, and 1/2 cup cilantro leaves with tender stems.