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Lunch recipe · from the recipe book

Miso-Ginger Tofu and Barley Chopped Salad

Chewy pearl barley, crisp-edged roasted tofu and crunchy cucumber, carrot and romaine come together under a creamy, tangy miso-ginger tahini dressing.

Miso-Ginger Tofu and Barley Chopped Salad

Ingredients

  • 1¼ lb600 gFirm tofupressed and cut into 3/4-inch cubes
  • 1½ tbsp20 gLow-sodium soy sauce
  • 2 tbsp15 gCornstarch
  • 1 tbsp15 gCanola oil
  • ¾ cup150 gPearl barley, dryrinsed
  • 2⅔ cups640 gWaterdivided
  • 1⅔ cups200 gShelled edamame, frozen
  • 5⅓ cups chopped250 gRomaine lettucechopped
  • 2⅓ cups sliced250 gCucumberdiced
  • 2 medium120 gCarrotsfinely diced
  • 2 medium30 gGreen onionsthinly sliced
  • 1 cup chopped15 gFresh cilantrochopped
  • ¼ cup60 gTahini
  • 1 tbsp20 gMiso paste
  • 1 lime, juiced40 gLime juice
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • 1½ tsp10 gMaple syrup
  • 1 tbsp10 gSesame seedstoasted

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Bring most of the water (about 600 g; save the remaining 40 g for the dressing) to a boil in a pot, add the barley, cover and simmer 35 to 40 minutes until tender and chewy.
  3. While the barley cooks, toss the tofu with the soy sauce, then sprinkle with the cornstarch and toss again until coated. Drizzle with the canola oil, toss, and spread in one layer on the sheet pan.
  4. Roast the tofu 25 to 30 minutes, turning once halfway, until golden and crisp at the edges.
  5. During the last 5 minutes of the barley's cooking, stir the edamame into the pot. Drain any leftover water, spread the barley and edamame on a plate and let cool about 10 minutes.
  6. Make the dressing: in a small bowl, whisk the tahini with the miso paste until blended, then whisk in the lime juice, ginger and maple syrup. Whisk in the reserved 40 g of water until smooth and pourable.
  7. In a large bowl, combine the romaine, cucumber, carrot, green onion and cilantro with the cooled barley and edamame.
  8. Pour the miso-tahini dressing over the salad and toss well. Divide among four bowls, top with the roasted tofu and sprinkle with the sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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