6 points<\/p>\n
Yield:<\/span> 6 servings (serving size: about 1 1\/2 cups)<\/span><\/p>\n Tofu: <\/span><\/p>\n <\/p>\n 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. Let stand 45 minutes, pressing down occasionally. Cut each tofu slice into 10 cubes; arrange in a single layer in a shallow dish.<\/p>\n 2. Preheat oven to 375\u00b0.<\/p>\n 3. Combine brown sugar and next 4 ingredients (through garlic) in a small bowl. Pour sugar mixture over tofu in dish, and turn to coat. Let stand for 25 minutes. Arrange tofu in a single layer on a baking sheet coated with cooking spray. Bake at 375\u00b0 for 35 minutes, turning after 15 minutes. Cool completely.<\/p>\n 4. To prepare salad, heat 1 teaspoon sesame oil in a heavy 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.<\/p>\n 5. Cook green beans in boiling water for 4 minutes or until crisp-tender. Drain and plunge green beans into ice water. Drain well; pat dry. Add beans to barley.<\/p>\n 6. Heat a grill pan over medium-high heat. Brush tops of mushrooms with 2 teaspoons oil. Add mushrooms to pan, oiled side down. Cook 5 minutes or until browned. Sprinkle evenly with remaining 1\/4 teaspoon salt. Cool slightly; slice mushrooms thinly. Add tofu, mushrooms, and green onions to barley mixture.<\/p>\n 7. 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. Drizzle over barley mixture in bowl; stir well to combine. Serve at room temperature or chilled.<\/p>\n <\/span> 6 points Yield: 6 servings (serving size: about 1 1\/2 cups) Tofu:1 (12-ounce) package extra-firm tofu, drained and cut into 5 (1-inch-thick) slices1 tablespoon brown sugar2 tablespoons lower-sodium soy sauce1 teaspoon grated peeled fresh ginger1 teaspoon dark sesame oil1 garlic clove, grated Cooking spray Salad:2 tablespoons dark sesame oil, divided1 cup uncooked pearl barley5 cups … <\/p>\n
1 (12-ounce) package extra-firm tofu, drained and cut into 5 (1-inch-thick) slices
1 tablespoon brown sugar
2 tablespoons lower-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon dark sesame oil
1 garlic clove, grated
Cooking spray
Salad:
2 tablespoons dark sesame oil, divided
1 cup uncooked pearl barley
5 cups water
3\/4 teaspoon salt, divided
1 pound green beans, trimmed and cut into 2-inch pieces
10 ounce large shiitake mushrooms, stems removed
1 1\/2 cups thinly sliced green onions
1\/4 cup rice wine vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons agave nectar or honey
2 teaspoons finely grated peeled fresh ginger
1 garlic clove, minced<\/p>\n
CALORIES 304 ; FAT 9.7g (sat 1.5g,mono 3.2g,poly 4.7g); CHOLESTEROL 0.0mg; CALCIUM 123mg; CARBOHYDRATE 44.4g; SODIUM 628mg; PROTEIN 13.1g; FIBER 9.6g; IRON 4.1mg <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"