Five-Spice Tofu with Barley and Kale

Ingredients

• 0.5 teaspoon five-spice powder chinese
• 2 tablespoons cilantro leaves chopped
• 2 tablespoons coconut oil (increases saturated fat to 7 grams)
• 1  block extra-firm tofu drained for 10 minutes
• 1.5 tablespoons horseradish prepared
• 4.5 cups tuscan kale shredded stemmed
• 1  lemongrass stalk minced peeled
• 1 cup pearled barley rinsed
• 45 servings pepper freshly ground
• 45 servings salt 
• 4  scallions white green thinly sliced
• 2 tablespoons seasoned rice vinegar 
• 2 teaspoons sesame oil toasted
• 1 tablespoon sesame seed toasted
• 2 tablespoons soya sauce 
• 2 tablespoons coconut or shredded sweetened toasted

Equipment

• frying pan
• sauce pan

Directions

1. In a saucepan, cover the barley with 2 cups of water, add a pinch of salt and bring to a boil. Cover and simmer over low heat until the barley is just tender, about 25 minutes.
2. Cut the tofu into 1-inch cubes. In a large nonstick skillet, heat 1 tablespoon of the grapeseed oil with the sesame oil until shimmering.
3. Add the tofu and five-spice powder and cook over moderately high heat, stirring, until lightly browned, 7 minutes.
4. Add the scallions and cook for 1 minute. Season with salt and pepper and transfer the tofu to a plate.
5. Add the remaining 1 tablespoon of grapeseed oil to the skillet.
6. Add the lemongrass and cook over moderately high heat for 1 minute.
7. Add the kale and cook, stirring, until wilted, about 2 minutes.
8. Add the barley and cook for 1 minute.
9. Add the horseradish, tamari and vinegar and cook, stirring, until the pan is nearly dry, about 2 minutes.
10. Transfer the barley and kale to a platter. Top with the tofu, toasted coconut, sesame seeds and cilantro.
11. Serve right away.