Toasted Barley, Green Bean, and Shiitake Salad with Tofu

Ingredients

  • 1 (12-ounce) package extra-firm tofu, drained and cut into 5 (1-inch-thick) slices
  • 5 cups water
  • ¾ teaspoon salt, divided
  • 1 pound green beans, trimmed and cut into 2-inch pieces
  • 10 ounce large shiitake mushrooms, stems removed
  • 1 ½ cups thinly sliced green onions
  • ¼ cup rice wine vinegar
  • + 12 more ingredients
    • 2 tablespoons lower-sodium soy sauce
    • 2 tablespoons agave nectar or honey
    • 2 teaspoons finely grated peeled fresh ginger
    • 1 tablespoon brown sugar
    • 2 tablespoons lower-sodium soy sauce
    • 1 teaspoon grated peeled fresh ginger
    • 1 teaspoon dark sesame oil
    • 1 garlic clove, grated
    • Cooking spray
    • 2 tablespoons dark sesame oil, divided
    • 1 cup uncooked pearl barley
    • 1 garlic clove, minced

1. To prepare tofu, place tofu slices on several layers of paper towels; cover with additional paper towels. Top with a cutting board; place a heavy skillet on top of cutting board. Let stand 45 minutes, pressing down occasionally. Cut each tofu slice into 10 cubes; arrange in a single layer in a...

View full recipe at SpringPad

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