My F&W
quick save (...)
Five-Spice Tofu with Barley and Kale Recipe
© John Kernick

Five-Spice Tofu with Barley and Kale

  • ACTIVE: 45 MIN

In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a warm kale-and-barley salad. “Barley has a nice chew that is delicious with spiced tofu,” says Forte. “Quinoa or farro would also work well.”

  1. 1 cup pearled barley, rinsed
  2. Salt
  3. One 14-ounce block extra-firm tofu, drained on paper towels for 10 minutes
  4. 2 tablespoons grapeseed oil or coconut oil (increases saturated fat to 7 grams)
  5. 2 teaspoons toasted sesame oil
  6. 1/2 teaspoon Chinese five-spice powder
  7. 4 scallions, white and tender green parts only, thinly sliced
  8. Freshly ground pepper
  9. 1 lemongrass stalk, bottom 6 inches only, peeled and minced
  10. 4 1/2 packed cups shredded stemmed Tuscan kale
  11. 1 1/2 tablespoons prepared horseradish
  12. 2 tablespoons tamari or soy sauce
  13. 2 tablespoons seasoned rice vinegar
  14. 2 tablespoons sweetened shredded coconut, toasted
  15. 1 tablespoon toasted sesame seeds
  16. 2 tablespoons chopped cilantro
  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.
Notes One Serving: 427 cal, 18 gm fat, 1.9 gm sat fat, 54 gm carb, 12 gm fiber, 18 gm protein.

Suggested Pairing

Rich Pinot Blanc.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.