Toasted Barley, Green Bean, and Shiitake Salad with Tofu

Ingredients

• 2 tablespoons agave nectar 
• 1 tablespoon brown sugar 
• 1 teaspoon sesame oil dark
• 2 tablespoons sesame oil dark divided
• 12 ounce tofu 1-inch-thick drained cut into 5 () slices
• 1 teaspoon ginger fresh grated peeled
• 2 teaspoons ginger fresh finely grated peeled
• 1  garlic clove grated
• 1  garlic clove minced
• 1 pound green beans trimmed cut into 2-inch pieces
• 1.5 cups spring onion thinly sliced
• 2 tablespoons soy sauce 
• 1 cup quick-cooking barley uncooked
• 0.3 cup rice vinegar 
• 0.8 teaspoon salt divided
• 10 ounce mushroom caps 
• 5 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• grill pan
• cutting board

Directions

1. To prepare tofu, place tofu slices on several layers of paper towels; cover with additional paper towels. Top with a cutting board; place a heavy skillet on top of cutting board.
2. Let stand 45 minutes, pressing down occasionally.
3. Cut each tofu slice into 10 cubes; arrange in a single layer in a shallow dish.
4. Preheat oven to 37
5. Combine brown sugar and next 4 ingredients (through garlic) in a small bowl.
6. Pour sugar mixture over tofu in dish, and turn to coat.
7. Let stand for 25 minutes. Arrange tofu in a single layer on a baking sheet coated with cooking spray.
8. Bake at 375 for 35 minutes, turning after 15 minutes. Cool completely.
9. To prepare salad, heat 1 teaspoon sesame oil in a heavy saucepan over medium-high heat.
10. Add barley to pan; cook 3 minutes or until lightly toasted, stirring frequently.
11. Add 5 cups water and 1/2 teaspoon salt; bring to a boil. Reduce heat, and simmer 45 minutes or until barley is tender.
12. Drain; cool completely.
13. Place barley in a large bowl.
14. Cook green beans in boiling water for 4 minutes or until crisp-tender.
15. Drain and plunge green beans into ice water.
16. Drain well; pat dry.
17. Add beans to barley.
18. Heat a grill pan over medium-high heat.
19. Brush tops of mushrooms with 2 teaspoons oil.
20. Add mushrooms to pan, oiled side down. Cook 5 minutes or until browned.
21. Sprinkle evenly with remaining 1/4 teaspoon salt. Cool slightly; slice mushrooms thinly.
22. Add tofu, mushrooms, and green onions to barley mixture.
23. Combine remaining 1 tablespoon oil, rice wine vinegar, 2 tablespoons soy sauce, agave nectar or honey, grated ginger, and minced garlic in a small bowl, stirring with a whisk.
24. Drizzle over barley mixture in bowl; stir well to combine.
25. Serve at room temperature or chilled.