Five-Spice Tofu With Barley And Kale Recipe

Name: Five-Spice Tofu With Barley And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Transfer the barley and kale to a platter. Top with the tofu, toasted coconut, sesame seeds and cilantro. Serve right away.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Five-Spice Tofu With Barley And Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Five-Spice Tofu With Barley And Kale

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