Five-Spice Tofu with Barley and Kale

Five-Spice Tofu with Barley and Kale Recipe
Photo: John Kernick
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."

Yield:

4
Total time: 1 Hour, 15 Minutes

Recipe from

Food & Wine

Recipe Time

Active: 45 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 427
Fat 18 g
Satfat 1.9 g
Carbohydrate 54 g
Fiber 12 g
Protein 18 g

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

Preparation

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.

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.

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.

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

Sara Forte,

Food & Wine

August 2012
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