Tofu With Hot And Sour Rhubarb Sauce

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Ingredients for 4 servings

1 Tbsp honey (vegans substitute with agave nectar)

1 tsp five spice powder

Quarter tsp dried chilli flakes

1 Tbsp vegetable oil (plus a little extra for cooking)

1 Tbsp rice wine

500 g plain firm tofu, cut along the horizontal and then into thin 1 inch strips

400 g rhubarb, trimmed and roughly chopped

A big thumb-sized piece of fresh ginger, peeled

A red chilli

3 cloves garlic

3 Tbsp honey

3 Tbsp soy sauce

1 red chilli, finely sliced

2 Tbsp cashew nuts, roughly chopped

4 spring onions, finely sliced

A small handful fresh coriander

2 limes, halved

Brown rice

Kale, sliced (as much as you can fit in your pan as it will shrink down massively)

Sesame oil

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