N'awlins BBQ "shrimp" A.k.a. Cajun Tofu
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! -- posted by isispleiades
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