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Grilled Tofu Barley Bowl
Created by: Howcan Team
Ingredients
- 1 cup barley
- 2 cups water
- 1 block (14 oz) extra firm tofu, pressed and drained
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup edamame, shelled
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of barley, reduce heat to low, cover, and simmer for 30 minutes or until the barley is tender. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- While the barley is cooking, prepare the tofu. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons maple syrup, 1 tablespoon sesame oil, grated ginger, and minced garlic. Cut the pressed tofu into cubes and marinate in the sauce for 15 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated tofu cubes and cook for 5-7 minutes on each side, or until golden and crispy. Remove from the skillet and set aside.
- Using the same skillet, add the sliced red bell pepper and cook for 3-4 minutes until slightly softened. Add the shredded carrots and edamame, and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
- To assemble the barley bowls, divide the cooked barley among 4 bowls. Top each bowl with the grilled tofu, sautéed vegetables, and sprinkle with chopped green onions and sesame seeds.
- Serve the grilled tofu barley bowls immediately and enjoy!
The Barley Bowl, a wholesome and satisfying dish, has a rich history rooted in the culinary traditions of the Pacific Northwest. Originally crafted with seitan, a plant-based protein, this dish has evolved to include grilled tofu as a delicious alternative. Renowned chefs in Portland and Seattle have contributed to its popularity, infusing it with local flavors and fresh, seasonal ingredients. The best version of this dish can be found in Portland, where the tofu is marinated in a savory blend of tamari, garlic, and ginger before being grilled to perfection. The key to this dish lies in the flavorful marinade and the hearty, chewy texture of the barley.
45 min
4
380 calories
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