Five-Spice Tofu With Barley And Kale

• 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

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.

barley, salt, paper, grapeseed oil, sesame oil, scallions, freshly ground pepper, stalk, tuscan kale, horseradish, soy sauce, rice vinegar, coconut, sesame seeds, cilantro

Taken from www.myrecipes.com/recipe/five-spice-tofu-barley (may not work)