Five Spice Tofu with Barley and Kale recipes

Ingredients

• 1 cup pearled barley, rinsed
• salt
• One 14-ounce 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 packed cups shredded stemmed Tuscan kale
• 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 toasted sesame seeds
• 2 tablespoons chopped cilantro

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