Spring has sprung and rhubarb is an amazing and underused spring vegetable. This is adapted from one of Jamie Oliver’s recipes where he used pork. The idea is to pair the tartness of the rhubarb with a bit of heat and savory from the 5 spice and soy sauce.
Into food processor and puree
- 400 grams rhubarb, chopped
- 4 cloves garlic
- Thumb ginger
- 2 big chilies, chopped roughly
- Big teaspoon 5 spice (Chinese spice mixture)
- 4 tbsp soy sauce
- 4 tbsp honey
- 1 kilo tofu, chopped
- Noodles, I prefer thicker udon noodles
- Fresh coriander, just a bit for on top
- Spring onions, sliced
- Sunflower or groundnut oil to coat pan
Marinade: First, cut the tofu into about 1″ cubes. Marinade the tofu in the puree for a few hours in the fridge.
Once you are ready to cook the tofu put a fry pan on medium-high heat and add a bit of oil to the pan. Meanwhile, Bring a pot of water to a boil and add the noodles to the water; cook until done. Add the tofu to the fry pan and do your best to not add the rhubarb mixture. Once the tofu is browned, add the rhubarb mixture and warm it all up. Taste tofu sauce for seasoning.
You are ready to plate it up: Noodles, tofu on top, sprinkle onions, sprinkle herbs from a height, squeeze of lime, maybe some more fresh chilies if you like some extra heat.
This dish goes very well with a salad of other sour spring time vegetables like green apple, radish and chard.