Rhubarb and Tofu



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Source post omnivore creations

Preparation Time30 minutes


400 grams rhubarb chopped
4 cloves garlic
thumb ginger
2 big red chile
Big Teaspoon five spice
4 tbsp soy sauce

Tofu Stuff

1 kg firm tofu chopped
Noodles I prefer thicker udon noodles
just a bit for on top fresh coriander
1 Spring onion sliced
Sunflower or groundnut oil to coat pan

1. Put all main ingredients in food processor and puree

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.


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