Pearl barley: 50g (1/4 cup, dry), Tofu (firm): 85g (3 oz, cubed), Broccoli: 50g (1/2 cup, florets), Carrot: 50g (1 small, julienned), Bell pepper (red): 50g (1/2 small, sliced), Snow peas: 30g (1/4 cup), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Soy sauce (low-sodium): 15ml (1 tbsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Honey: 5g (1 tsp), Sriracha: 2ml (1/2 tsp, optional), Sesame seeds: 3g (1/2 tsp), Green onions: 10g (2 tbsp, chopped)
1. Cook 50g pearl barley according to package directions. Drain and set aside. 2. In a small bowl, whisk together 15ml soy sauce, 5ml rice vinegar, 5g honey, and 2ml sriracha (if using) to make the sauce. 3. Heat 5ml sesame oil in a large skillet or wok over medium-high heat. 4. Add 85g cubed tofu and cook until golden brown on all sides, about 5-6 minutes. Remove and set aside. 5. In the same skillet, add 3g minced garlic and 5g grated ginger. Cook for 30 seconds. 6. Add 50g broccoli florets and 50g julienned carrot. Stir-fry for 3 minutes. 7. Add 50g sliced bell pepper and 30g snow peas. Stir-fry for another 2 minutes until vegetables are crisp-tender. 8. Return the tofu to the skillet. Add the cooked barley and sauce. 9. Stir-fry for 1-2 minutes until everything is well combined and heated through. 10. Serve garnished with 3g sesame seeds and 10g chopped green onions.
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