Combine all ingredients in a saucepan and simmer for 15-20 minutes. Makes about 1 cup (enough for the tofu recipe below).
To make the Barbecued Tofu and Vegetables pictured above, I combined the sauce with 1 pound of cubed extra-firm tofu, 2 medium zucchini (cubed), 1 medium red onion (cut into wedges), and 1 red bell pepper (cubed). I poured it into a 8 X 11-inch non-metal baking dish (sprayed with non-stick spray) and baked it at 400 F for about 30 minutes, stirring after 15 minutes.Tofu benefits from a longer cooking time than the vegetables, so another option is to mix half of the sauce with the tofu and bake it alone for 30 minutes, stirring halfway through; then add the vegetables and remaining sauce and cook for 15-20 more minutes. The vegetables will be tender-crisp while the tofu will firm up and absorb more of the sauce.1/4 cup is 4 Weight Watchers Freestyle points.