4sandwich rollssplit and toasted (I used Trader Joe's whole wheat sandwich buns)
other toppings for serving as desiredsuch as cabbage slaw, chopped green onion, or lettuce
Wrap the drained tofu in a clean kitchen towel and place on a cutting board. Use a heavy object to press the tofu for at least 20 minutes, then slice into slabs. Prepare a plate lined with paper towels.
Heat the olive oil in a large skillet. When hot, place the slabs of tofu into the skillet, and cook until browned and crisp on the bottom, 3-5 minutes. Gently flip and continue cooking until the other side is also crisp, 3-5 more minutes, then transfer to the paper towel-lined plate to absorb any excess oil.
When the tofu has cooled, slice into thick matchstick shapes. Add to a saucepan along with the rest of the ingredients, and cook over medium-low heat until heated through and the tofu has absorbed some of the barbecue sauce.
Adjust seasoning to taste, and serve hot on toasted sandwich rolls with other toppings of choice.
To make gluten-free, use your favorite gluten-free sandwich buns (or other gluten-free serving vessels), and be sure to choose gluten-free tamari rather than soy sauce, as well as a gluten-free barbecue sauce.