Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Jeanne Kelley
Recipe by Cooking Light November 2014

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
2 hrs
Yield:
Serves 4 (serving size: 1 cup barley mixture and 1/2 cup tofu)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 375°.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

299 calories; fat 12.5g; saturated fat 1.5g; mono fat 6.7g; poly fat 3.3g; protein 15g; carbohydrates 37g; fiber 6g; cholesterol 0mg; iron 4mg; sodium 530mg; calcium 257mg.
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