Tofu with a Zesty Rhubarb Sauce

19 40 692
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Tofu with a Zesty Rhubarb Sauce
Health Rating

Ingredients


1 tsp Allspice, ground
3 cup Brown rice, medium-grain, dry (for rice)
2 tbsp Cashew nuts, raw (topping)
3 clove(s) Garlic (for sauce)
1 piece, 1-inch Ginger root (peeled, for sauce)
4 stalk(s) Green onion, scallion, ramp (sliced, for topping)
1/4 tsp Ginger, ground
3 tbsp Honey
3 tbsp Honey (for sauce)
1/2 tsp Hot pepper (chili) flakes (for sauce)
1/2 tsp Hot pepper (chili) flakes
15 cup Kale (loosely packed, for rice)
2 fruit Lime (halved)
3 cup diced Rhubarb (trimmed, for sauce)
1 tbsp Saké
2 tsp Sesame oil (for rice)
3 tbsp Soy sauce (for sauce)
500 gm Tofu, regular, firm (cut along horizontal, then into thin strips)
1 tbsp Vegetable oil

Instructions


A couple of hours before you want to eat or the night before, marinate the tofu by mixing all of the marinade ingredients together and pouring the marinade over the tofu. Mix and leave aside in the fridge.

When ready to start, begin by getting the rice cooking (you can leave this part until a little later if you are using white rice or noodles).

Put all of the sauce ingredients into a food processor and blend until smooth. Pour the resulting puree into a saucepan and simmer for about 20 minutes (the sauce will happily keep warm while everything else falls into place).

Discard extra marinade from tofu. Heat a tiny splash of oil in a non-stick pan and sauté the tofu slices until golden. Put aside somewhere warm.

Just before you are ready to serve, use the residual oil in the non-stick pan (add a little more if you need it) to cook the kale until it softens a little and turns a brilliant green. Add the cooked rice to the kale along with a scant few drops of sesame oil.

To serve, dish out the rice/kale mix into warmed bowls, followed by the tofu and topped with a good dollop of the sauce. Finish by sprinkling over the topping ingredients, giving each person half a lime to add to taste.

Enjoy!

Nutrition Facts

Per Portion

Calories 692
Calories from fat 119
Calories from saturated fat 18.3
Total Fat 13.2 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 3.8 g
Cholesterol 0
Sodium 698 mg
Potassium 1499 mg
Total Carbohydrate 117 g
Dietary Fiber 11.0 g
Sugars 20.1 g
Protein 25.9 g

Dietary servings

Per Portion


Fruit 0.3
Grain 3.1
Meat Alternative 0.6
Vegetables 3.6

Energy sources


Pygal0%380.9213511446612390.7557166371158867%442.3866089855935205.261315419129817%306.0552191276978158.2745348304219415%346.373945016179198.8006727660691867%17%15%AlcoholCarbohydratesFatProtein
Recipe from:
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