Five-Spice Tofu with Barley and Kale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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