Filipino Barbecue Tofu Baos :: The Meatwave

Ingredients

• 1 green papaya, seeds removed and julienned
• 2 medium carrots, peeled and julienned
• 1 red pepper, stemmed, seeded, and julienned
• 1/2 white onion, peeled and thinly sliced
• 2 tablespoons plus 2 teaspoons salt, divided
• 3 cups cane vinegar
• 1 1/8 cups sugar
• 3 garlic cloves, peeled and thinly sliced
• 1 1-inch piece of fresh ginger, peeled and julienned
• 1 Fresno chili, stemmed, seeded, and thinly sliced (optional)
• Freshly ground black pepper, to taste
• 1 cup Sprite
• 1 cup dark brown sugar
• 1 medium onion, finely chopped
• 1/2 cup soy sauce
• 1/2 cup cane vinegar
• 1/4 cup orange juice
• 1/4 cup ketchup
• 1/8 cup lemon juice
• 6 garlic cloves, minced
• 3 tablespoons oyster sauce
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 teaspoon of red pepper flakes
• 3 pounds extra-firm tofu, drained, rinsed, and cut into 1/2-inch thick 2-inch squares
• 36 fresh or frozen Chinese-style steamed buns