Normally, I work with a lot of the same ingredients, just using them in different ways or in different recipes. That makes sense because I’m familiar with the properties and flavors of those ingredients, so I feel comfortable experimenting with them a bit more than venturing out and trying something new. But for Tu B’Shevat, I started working with some ingredients that I normally never work with – namely dried fruit (like raisins) and barley. And I discovered that I really liked these ingredients, plus it was fun finding new ways to use them, even as alternatives for ingredients I would otherwise use.
So, even though Tu B’Shevat is over, I’ve kept working with these flavors and started making some new recipes using them – including this Crispy Baked Tofu over Barley!
This crispy tofu is seriously droolworthy, plus it’s super easy to make. It’s only four ingredients and takes about five minutes of prep time. However, this does NOT include the time to press your tofu, which is a really important step! I use a tofu press to make sure as much water as is possible is removed from my tofu, but you can also use some hand towels with a heavy pot or pan on top just as well. The more water you remove from the tofu, the crispier it will be after you bake it.
One other great thing about this recipe is that there is not really much “active” time spent cooking. There’s about 10 minutes of prep – setting up the tofu pieces and getting the barley boiling and the parsley roughly chopping – but otherwise the rest of the time is really just waiting for things to bake or boil. So, while the recipe states almost an hour of total time (plus the time to press the tofu), you can spend some of that working on other stuff – as long as you can bring it in the kitchen! It’s definitely still important to keep an eye on what you’re cooking (kitchen safety, y’all!).
Lastly, while I’m recommending the crispy tofu and barley be served together, you could certainly just make one or the other and serve them with different side dishes or main items. Mix and match as your heart desires. This recipe can also easily be made gluten free by substituting liquid coconut aminos for the soy sauce and swapping in a gluten-free grain for the barley.
I think this is a perfect easy weeknight meal if you want something that looks and tastes delish, but really only want to be keep an eye on your meal as it cooks. Plus, if you’re wanting to try out some new ingredients that I don’t see used all that often, this is definitely a great option to incorporate barley and dried fruit like raisins. I would love to hear how this recipe turns out for you. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Crispy Baked Tofu over Barley
Ingredients
Crispy Baked Tofu
- 1 extra firm tofu pressed for 40 mins to 1 hour
- 2 tbsp olive oil
- 2 tbsp soy sauce substitute with liquid coconut aminos if gluten free
- 3 tbsp cornstarch
Barley
- 1 cup pearled barley (or substitute with another gluten-free grain if gluten free)
- 3 cups water
- dash salt
- ¼ cup golden raisins
- ¼ cup California raisins
- 1 tbsp parsley leaves roughly chopped
- 1½ tbsp lemon juice
- salt and pepper to taste
Instructions
Preparing the Tofu
- Preheat the oven to 400°F. Prepare a baking tray by lining it with parchment paper.
- Once the tofu is pressed, slice it to create 9 equal pieces.
- Whisk together the olive oil and soy sauce until well combined. Pour onto a plate.
- On another plate, spread out the cornstarch.
- First, dip the tofu in the cornstarch, coating each side of the tofu. Then, dip it in the sauce mix, coating each side. Finally, dip the tofu in the cornstarch again.
- Place the tofu on the baking tray and repeat for each piece of tofu.
- Place the baking tray in the oven for 20 minutes. Flip each piece of tofu and then bake for another 20 minutes before removing from the oven.
Preparing the Barley
- Add the barley to the three cups of water in a pot and add a dash of salt. Bring to a boil on high heat.
- Once boiling, lower to medium heat and let simmer for 25 minutes. At that point, the barley should be chewy but not hard. If there is still water left, you can drain the barley using a fine mesh sieve. If it needs to cook longer but needs more water, add another tablespoon or so and cook as needed.
- Once done, you'll add the rest of the ingredients and mix well until combined. Add salt and pepper to taste. Top the barley with the crispy tofu to finish your dish.
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