Toasted Barley, Green Bean, and Shiitake Salad with Tofu
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.
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.