Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes.

While tofu presses, trim cucumber, halve lengthwise, then cut into 1/4” slices.

Trim and thinly slice green onions on an angle. Keep white and green portions separate.

Coarsely chop peanuts.

In a mixing bowl, combine white portions of green onions, rice wine vinegar, matchstick carrots, cucumber, and a pinch of pepper. Set aside, at least 10 minutes.

In another mixing bowl, combine Korean BBQ sauce and half the sambal. Taste, and add more sambal, if desired. Set aside.

Line another plate with a paper towel.

In another mixing bowl, toss tofu with cornstarch, 1/4 tsp. salt, and a pinch of pepper until well-coated.

Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.

Transfer to towel-lined plate and season with a pinch of salt.

Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

Plate dish as pictured on front of card, filling tortillas with tofu and drizzling with Korean BBQ sauce-sambal mixture (to taste). Top with pickled vegetables, and garnish with peanuts and green portions of green onions. Bon appétit!