Name: Tofu and barley salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup pearl barley; 200 gram packet chinese-flavoured tofu, finely chopped; 2 large celery sticks, thinly sliced; 50 gram snow pea sprouts, leaves picked stems finely chopped; 1 small red capsicum, chopped; 50 gram baby spinach leaves; 1/2 cup bought creamy caesar dressing

Tofu and barley salad

Serves 4

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

Ingredients

1 cup pearl barley

200 gram packet chinese-flavoured tofu, finely chopped

2 large celery sticks, thinly sliced

50 gram snow pea sprouts, leaves picked stems finely chopped

1 small red capsicum, chopped

50 gram baby spinach leaves

1/2 cup bought creamy caesar dressing

Method

1.Cook barley in a large saucepan of boiling salted water for 40 minutes or until tender. Drain; refresh under cold water. Drain, then transfer to a large bowl.

2.Add remaining ingredients to barley; toss to combine. Season. Serve.

BUy loose-leaf baby spinach instead of packaged leaves. Chinese-flavoured tofu is marinated in honey and soy sauce; available in the chilled dairy aisle. Use any flavoured tofu, or marinate your own. You can cook barley 2 days ahead. Cover, then refrigerate. Make salad a day ahead. Cover, then refrigerate; toss occasionally.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%