Recipe

Tofu and barley salad

Aug 31, 2011 2:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Tofu and barley salad
  • 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

Tofu and barley salad
  • 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.

Notes

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.

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