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This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu." The BBQ "shrimp" make a great appetizer when served with garlic bread for sucking up the sauce or as main-dish with some rice or mashed potatoes. The real trick to this is the tofu. It has to be the Japanese-Style silken tofu, which comes in the shelf-stable aseptic box. And it has to be frozen at least overnight. Prep time doesn't include freeze time or thaw time. Enjoy!
Units: US | Metric
Serving Size: 1 (333 g)
Servings Per Recipe: 8
The following items or measurements are not included:
Old Bay Seasoning