One of our RDFL peeps--Chris--introduced me to his spin on this recipe from Vegetarian Times. We made it tonight and it was delicious.
2 pkgs extra firm tofu, drained, patted dry and cubed to 1/4"
6 T soy sauce
4 T sriacha
4 T seasoned rice vinegar
2 T maple syrup
4 t. toasted sesame oil
8 green onions, thinly sliced
4 T vegan mayonaise
Heat a large nonstick skillet or wok over medium-high heat and cook until cubes are golden, stirring ocaissionally--about 10 min.
Stir together soy sauce, sriacha, rice vinegar, maple syrup and sesame oil and pour over browned tofu. Bring to a simmer and cook until most of the liquid evaporates--about 6 minutes.
Remove from heat and stir in green onions and mayonnaise. Serve warm or chilled with rice or use as filling for sushi rolls.