This is my attempt to duplicate the beloved barbeque sauce from Veggie Heaven, a  local Asian vegetarian restaurant.  And yep, I think it tastes quite a bit like it.  (Not perfect, but those bastards won't tell me what's in their sauce, so we may seriously never know.)  What makes this take on it unique is the use of tahini to add creaminess-- and also make people say, "What IS that?"   The standard barbeque sauce flavors of sweet and tomato become decidedly Asian-ish with the addition of ginger and tamari.

Do what you will with this stuff, which could include anything that one would normally do with barbeque sauce.  Smear it on your tofu or meat, then sear over high heat to crisp up the outside.  Or dip your oven fries into it.  You can also freeze it in ice-cube-sized blocks for emergency use. 

Prep Time:  5 Minutes
Cooking Time:  None
Yield:  About 1 ½ Cups
Ingredients:
3 Tbsp Honey or Agave Nectar
2 Tbsp Tomato Paste
2 Tbsp Tamari
2 Tbsp Tahini
1 Tbsp Sherry or Sake
1 Clove Garlic, minced
1 Tsp Finely Chopped Fresh Ginger

Directions:
Whisk together all ingredients until creamy.