Toasted Barley, Green Bean, and Shiitake Salad with Tofu

Dear Deborah,
    Here is the recipe for that green bean salad I've been promising you!  Enjoy!

Tofu:
1 (12 oz) package extra firm tofu, drained and cut into 1 inch slices
1 tbsp brown sugar
2 tbsp low sodium soy sauce
1 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1 garlic clove, grated
Cooking Spray

Salad:
2 tbsp dark sesame oil, divided
1 cup uncooked pearl barley (I had to google where to find this, while in the grocery store.  You can find it in the section with dried beans.  It comes in a bag.  Think Goya)
5 cups water
3/4 tsp salt, divided
1 pound green beans, trimmed and cut into 2 inch pieces
10 oz large shiitake mushrooms, remove stems
1 1/2 cups thinly sliced green onions
1/4 cup rice wine vinegar
2 tbs low-sodium soy sauce
2 tbsp agave nectar or honey
2 tsp finely grated peeled fresh ginger
1 Garlic Clove, minced


1. Prepare tofu, place slices on several layers of paper towels; cover with more paper towels.  Top with a cutting board;place a heavy skillet on top of board.  Let stand 45 minutes, pressing down occasionally.  Cut each slice into 10 cubes; arranging in a single layer in a shallow dish.
2. Preheat oven to 375 degrees
3. Combine brown sugar and next 4 ingredients (through garlic) in a small bowl.  Pour mixture over tofu in dish, turn to coat evenly.  Let stand for 25 minutes.  Arrange tofu in a single layer on baking sheet coated with cooking spray.  Bake at 375 for 35 minutes, turning every 15 minutes.  Cool completely.
4. To prepare salad, heat 1 tsp sesame oil in a saucepan over medium-high heat.  Add barley to pan, cook 3 minutes or until lightly toasted, stirring frequently.  Add 5 cups water and 1/2 teaspoon salt, bring to a boil.  Reduce heat, and simmer 45 minutes or until barley is tender.  Drain, cool completely.  Place barley in a large bowl.
5. Cook green beans in boiling water for 4 minutes or until crisp-tender.  Drain and plunge green beans into cold water.  Drain and pat dry.  Add beans to barley.
6. Heat a grill pan over medium-high heat.  Brush tops of mushrooms with 2 tsp oil.  Add mushrooms to pan, oiled side down.  Cook 5 minutes or until brown.  Sprinkle evenly with remaining 1/4 tsp salt.  Cool slightly, slice thinly.  Add tofu, mushrooms, and green onions to barley mixture.
7. Combine remaining tbsp oil, rice wine vinegar, 2 tbsp soy sauce, agave nectar or honey, grated ginger, and minced garlic in a small bowl, stirring with a whisk.  Drizzle over barley mixture in a bowl; stir well to combine.  Serve at room temperature or chilled.  Makes about 6 servings of 1 1/2 cups.

This one took a while!  But looking back on it, you can definitely do it in well planned steps.  For instance, you can prep the tofu at a completely separate time, same with the barley.  It was well worth it though, this was really yummy and made a great lunch.  A nice Sunday recipe for packing lunch for the next few days.  It can also make a nice side dish.  This was my first attempt at making tofu and since making this I have made several other dishes with tofu.  Unfortunately, I don't have a picture of this one.  If you try it, take a picture and send it my way!