1 lb. tofu

for the marinade:

1/4 cup tamari or soy sauce
1/4 cup water to thin the marinade
1 lime or lemon
pinch salt
pinch garlic powder
pinch ginger powder

for the crispy batter:

2/3-1 cup flour, separated
1-1&1/2 cups panko bread crumbs
light vegetable oil of frying

for the rhubarb chutney:

1 onion, chopped
1 tablespoon vegetable oil
3-4 stalks rhubarb, chopped
1/4 cup raisins
1 jalapeno minced or dash of cayenne
1/4 cup apple cider vinegar
3 tablespoons brown sugar
pinch salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger