I loved this, though I had quite a few changes.
I used white rice flour since I'm gluten intolerant. I also didn't crumble the tofu small enough, so I put the whole mixture in the food processor before rolling it. I also added some quickly sautéed mushrooms to the mixture, I'd definitely recommend doing that, helped with moisture for the mixture as well as taste.
I used a spare rib sauce cause I had some left over I needed to use. Next time I'll definitely try the recommended sauce.
