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Five-Spice Tofu with Barley and Kale

Photo: John Kernick
Active time 45 mins
Total time 1 hr, 15 mins
Yield 4
In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a warm kale-and-barley salad. "Barley has a nice chew that is delicious with spiced tofu," says Forte. "Quinoa or farro would also work well."

Ingredients

  • 1 cup pearled barley, rinsed
  • Salt
  • 1 block extra-firm tofu, drained on paper towels for 10 minutes
  • 2 tablespoons grapeseed oil or coconut oil (increases saturated fat to 7 grams)
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon Chinese five-spice powder
  • 4 scallions, white and tender green parts only, thinly sliced
  • Freshly ground pepper
  • 1 lemongrass stalk, bottom 6 inches only, peeled and minced
  • 4 1/2 cups Tuscan kale, shredded, stemmed
  • 1 1/2 tablespoons prepared horseradish
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons sweetened shredded coconut, toasted
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons cilantro, chopped

Nutrition Information

  • calories 427
  • fat 18 g
  • satfat 1.9 g
  • carbohydrate 54 g
  • fiber 12 g
  • protein 18 g

How to Make It

  1. In a saucepan, cover the barley with 2 cups of water, add a pinch of salt and bring to a boil. Cover and simmer over low heat until the barley is just tender, about 25 minutes.

  2. Cut the tofu into 1-inch cubes. In a large nonstick skillet, heat 1 tablespoon of the grapeseed oil with the sesame oil until shimmering. Add the tofu and five-spice powder and cook over moderately high heat, stirring, until lightly browned, 7 minutes. Add the scallions and cook for 1 minute. Season with salt and pepper and transfer the tofu to a plate.

  3. Add the remaining 1 tablespoon of grapeseed oil to the skillet. Add the lemongrass and cook over moderately high heat for 1 minute. Add the kale and cook, stirring, until wilted, about 2 minutes. Add the barley and cook for 1 minute. Add the horseradish, tamari and vinegar and cook, stirring, until the pan is nearly dry, about 2 minutes.

  4. Transfer the barley and kale to a platter. Top with the tofu, toasted coconut, sesame seeds and cilantro. Serve right away.