Rhubarb- not in a crumble!

Our garden is awash in rhubarb these days- practically a jungle of inherited crowns that produce a bumper crop- so I was searching for a non dessert way to eat this and stumbled across this recipe which I adapted to feature tofu instead of pork. this is a fantastic marinade full of flavors. Be aware it serves a very large amount for 4!

Hot and sour rhubarb and crispy tofu with noodles- adapted from Jamie Oliver (Jamie at Home)

serves 4

Mix up your marinade

400g rhubarb

4T honey

4T soy sauce (I used tamari)

4 garlic cloves peeled

2 fresh red Chiles halved and deseeded

1 heaped teaspoon 5spice

1 thumb sized piece of ginger peeled and chopped

Combine all of the above in a blender and whizz until smooth.

Rest of the ingredients:

500-1 kg tofu cut into 3-4 cm cubes

375g medium egg noodles

4 spring onions, chopped

1 fresh red chili, deseeded and sliced

a few bags of interesting cress (i used rocked and spinach as that's all i could find!)

2 limes (I forgot this and it tasted fine)

Place the tofu pieces on a roasting tray and pour marinade over-- if you marinade seems dry add a wine glass full of water to loosen. (I let this sit overnight in fridge but feel free to experiment) Cover with foil and roast in 180C oven for approx 45 min. (just till the tofu gets a bit of color).

Pull the tofu out of the marinade and heat a wok or similar with veg oil. fry the tofu until golden. the marinade should be a nice thick sauce now- if not simmer until consistency of ketchup- put to one side. while frying the tofu- boil water and cook noodle according to package directions.

Divide noodles into 4 warmed bowls and spoon over each a good amount of the rhubarb sauce an the tofu, add a good sprinkling of spring onions chili, cresses and coriander.. finish each with half a lime to squeeze over.!

Delicious!