Crispy Baked Tofu over Barley
This recipe creates super crispy and delicious tofu over a bed of flavorful barley. Bonus: the steps are super easy!
Servings: 3 servings
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.