Toasting the barley before it boils brings out nutty flavor. Pressing and draining tofu helps it take on flavors more readily and improves its cooked texture.
I agree that this recipe was very time consuming and the outcome was not what I expected. The flavor of the mushrooms, sesame oil, tofu, etc was overwhelming. I tried it both cold and hot and could not finish it. After all that work and shopping at 2 stores to find all ingredients I ended up throwing most of it out.
I really enjoyed this recipe (so did my husband). I agree that it sounded like a lot of pots and pans and time. I think I simplified it by searing the tofu on the stove top (didn't think it was worth it to start the oven just for that). I removed the tofu from pan and then used that same one to saute the mushrooms. I used regular button mushrooms because i don't like shiitake. I also boiled the green beans in the same pot as the barley (after i dumped the barley). Reduced salt to total of 1/2 tsp, and i think I will reduce further to 1/4 tsp for next time. Will make again! Nice cold main dish for these hot summer days :)
This was an extremely time-consuming recipe. Mind you, it's good , but for the time, energy, and number of pans used, not to mention bowls-I won't make it again. Too many other great recipes to try.
Prepared this a day ahead as a side dish without the tofu. It was delicious. I cut the amount of green onions based on the reviews, and also used a combo of shiitake and crimini mushrooms. Will definitely make again.
Before I made the recipe I didn't realize how much lead time I needed. We liked the recipe but thought it was a lot of work.
My husband didn't think a salad could be a meal, but he loved it. Kids (8 &5) loved it also. Added imitation crab to create more protein, and spinach and tomatos to make it more of a salad. Delicious!
Since this recipe made much more than two of us could enjoy, I invited neighbors, forgetting he does not like tofu. However, EVERYONE loved the salad! Although a bit time consuming to make, I will make it again.The flavors and textures were delicious combinations.I followed the recipe with no changes and served it with heirloom tomatoes and corn on the cob - a wonderful late summer meal. I allowed about two hours for the recipe which was just right.
This recipe tasted delicious! It was a lot of work, but worth the effort.
The salad was delicious, but it had too many green onions, and I generally like green onions. It was way better the next day, and next time I'll make it a day in advance. Would be great for a potluck as it could be a side dish, but is filling enough to be an entree.
