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Sesame Barley with Greens and Teriyaki Tofu

Photo: Jason Wallis; Styling: Cindy Barr
Hands-on time 30 mins
Total time 2 hrs

Serves 4 (serving size: 1 cup barley mixture and 1/2 cup tofu)

Don't skip the chilling step: It gives flavors time to soak into the barley.


  • 3 cups water
  • 1/2 cup uncooked pearl barley
  • 1/4 cup rice wine vinegar
  • 3 tablespoons brown sugar, divided
  • 3 tablespoons lower-sodium soy sauce, divided
  • 4 teaspoons dark sesame oil, divided
  • 2 teaspoons finely grated peeled fresh ginger, divided
  • 2 garlic cloves, minced and divided
  • 6 cups thinly sliced Swiss chard (about 1 bunch)
  • 1 (14-ounce) package organic extra-firm tofu, drained
  • 1/4 teaspoon crushed red pepper
  • Cooking spray
  • 4 teaspoons toasted sesame seeds
  • 2 green onions, thinly sliced

Nutrition Information

  • calories 299
  • fat 12.5 g
  • satfat 1.5 g
  • monofat 6.7 g
  • polyfat 3.3 g
  • protein 15 g
  • carbohydrate 37 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 530 mg
  • calcium 257 mg

How to Make It

  1. Bring 3 cups water to a boil in a medium, heavy saucepan. Add barley; reduce heat, and simmer 30 minutes or until barley is tender. Drain and cool slightly.

  2. Combine vinegar, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon ginger, and 1 garlic clove in a large bowl, stirring well with a whisk. Add chard and barley; toss well to coat. Cover and chill 1 hour.

  3. Preheat oven to 375°.

  4. Cut tofu crosswise into 5 (1-inch-thick) slices. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.

  5. Cut each tofu slice into 1/2-inch cubes. Combine remaining 1 teaspoon sesame oil, remaining 2 tablespoons brown sugar, remaining 2 tablespoons soy sauce, remaining 1 teaspoon ginger, remaining garlic clove, and pepper in a medium bowl, stirring well with a whisk. Add tofu; toss to combine. Let stand 10 minutes.

  6. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 30 minutes or until tofu is browned on all sides, stirring three times.

  7. Divide barley mixture evenly among 4 plates, and top evenly with tofu. Sprinkle evenly with sesame seeds and onions.