Time to get a little SAUCY

First learned of BBQ tofu over at Cooking.In.College & planned to make it but before I could, I saw another BBQ tofu post on Short Girl, Long Name. Thought I'd combine both Meg's & Jessica's recipes, but the morning the kitchen became tofu central, Hubby was on the computer. Since I log FAR more computer time than he does, I didn't disturb him & instead headed for a cookbook I'd gotten from the library: Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More by Grace Parisi (looong title--great book!).
   I had nerve enough to make a slight departure from the Hickory Smoked BBQ Sauce recipe found in this James Beard Award nominated book and the resulting Hickory Smoked Asian BBQ Sauce tasted GREAT!
   Since I forgot to take a pic of the finished products the day I served 'em up, above you see some of the leftovers heating up for my lunch: Potstickers with Sweet Thai Chili Sauce and BBQ Tofu. I liked the BBQ Tofu well enough, but Hubby doesn't care for tofu & would only take ONE bite! *chuckle*
   Potstickers are super easy, so I make them often. This batch contained sliced onions, thinly sliced cabbage and diced yellow carrots that I cooked down & added a little BBQ sauce to before spooning onto the round wrappers, wetting the circular edges and then crimping. Added diced ham to the ones intended for Hubby. I steamed the potstickers & then finished them off in a skillet to brown in a tad of butter. (In the picture of the unfinished product, I forgot what I was doing & crimped the first too much. Second one I crimped as intended for a potsticker.)
Hickory Smoked Asian BBQ Sauce
1 tablespoon butter
1/2 small onion, minced
1 large clove garlic, minced
1 Tbs. chili powder
1 cup ketchup
1/4 cup firmly packed brown sugar
2 Tbs. cider vinegar
2 Tbs. prepared yellow mustard
1 Tbs. Worcestershire sauce
1 tsp. liquid hickory smoke flavoring
1/4 cup hoisin sauce
1 1/2 tsp. sesame oil
1/8 tsp. cayenne pepper
Melt butter in medium-sized saucepan over medium heat. Sauté onion and garlic until translucent, add remaining ingredients and simmer over low heat, stirring occasionally, for 15-20 minutes. Refrigerate, covered tightly, for up to 1 month. NOTE: Omit the hoisin sauce and sesame oil if you just want Hickory Smoked BBQ Sauce.
   Homemade barbecue sauce is so easy, I never buy the commercial stuff anymore...reduces packaging waste. 
   Well, that's what I had for lunch today, what about you? Anything interesting on your plate?