Barley Bowl with Crispy Tofu and Carrot Sriracha Dressing
Created using our BYO-Bowl Guide- FIND IT HERE
Serves 2
Nutrition facts per serving (without dressing): Calories: 374; fat: 12g (saturated: 2g); carbohydrates: 52g; protein: 13g; fiber: 11g; sugar: 6g; sodium 88mg
7 ounces firm tofu, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
3 tablespoons cornstarch
1 tablespoon vegetable or peanut oil
1 cup cooked warm barley (alternatively you can choose another grain--brown or black rice are both good alternatives. See chart in BYO Bowl Guide)
2-4 cups greens of choice (see greens list) - washed
2-3 cups of vegetables of your choice (sliced radish, grated carrots, sliced cucumbers, sugar snap peas, asparagus, grated beets, sliced avocado, shredded cabbage, and edamame are a few good choices or pick from the list in BYO Bowl Guide)
½ cup kimchi (optional) or something pickled
¼ cup Carrot-Sriracha dressing (see below)
¼ cup chopped herbs of choice (cilantro, chives, mint, or basil), optional
Optional toppings - toasted sesame seeds, crushed wasabi peas, shredded nori, chopped peanuts
Spread tofu over paper towel-lined plate. Cover with more paper towels and a second plate. Top the plate with some heavy cans to weigh down. Let drain for 20 minutes.
Season tofu with salt and pepper and gently toss in a bowl with the cornstarch. Heat oil in a 10-inch skillet over medium-high heat until shimmering. Add tofu and brown lightly on all sides, about 8 minutes. Transfer to a plate and set aside.
Toss barley with a couple of teaspoons of the dressing and season with salt and pepper. Divide greens among individual bowls, then top with ½ cup barley, half of the tofu, and arrange any additional vegetable on top of the greens. Sprinkle with herbs and any toppings and drizzle remaining dressing.
Carrot-Sriracha Dressing
Makes about ¾ cup; Portion size- 2 tablespoons per bowl
Nutrition facts per 2 tbs: Calories: 59; fat: 3g (saturated: 0g), carbohydrates: 7g, protein: 1g, fiber: 0g, sugar: 6g, sodium: 368mg
1⁄2 cup peeled and chopped carrot
1⁄4 cup lime juice
2 tablespoons fish sauce
1 tablespoon sriracha
1 tablespoon neutral oil, such as safflower, sunflower, or canola
1 tablespoon honey
1 tablespoon roughly chopped ginger
In a blender or beaker of an immersion blender, combine all the ingredients for the dressing. Puree until the mixture is as smooth as possible. Taste and adjust seasoning. Transfer to a jar and let it stand to allow flavors to meld for about 15 minutes. If you prefer a thinner dressing, add a bit of extra water, one tablespoon at a time. Shake before using.
Bowl (without dressing): Carrot Sriracha Dressing:
