Pearl Barley, Tofu, Green Beans and Shiitake Salad

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Pearl Barley, Tofu, Green Beans and Shiitake Salad

Pearl Barley, Tofu, Green Beans and Shiitake Salad
3–5 servings

For the tofu:

200 g of tofu

1 clove of garlic

1 tbsp of brown sugar

1 tsp of grated ginger

2 tbsp of soy sauce

1 tsp of sesame oil

1 tbsp of olive oil

For the salad:

2,5 tbsp of sesame oil

185 g of packaged Makfa pearl barley

200 g of green beans

16 shiitake mushrooms, stems removed

a bunch of green onion

1 tbsp of rice wine vinegar

2 tbsp of soy sauce

2 tbsp of honey

2 tsp of grated ginger

1 clove of garlic

3/4 tsp of salt

1 hour 15 minutes (+25 minutes to marinate the tofu)

Pearl barley

Additional properties For kids


1. Cut the tofu into pieces 2.5 cm thick, place in a bowl, peel and chop the garlic. Mix the garlic, the sugar, the ginger, the soy sauce and the sesame seed oil in a small bowl. Add the marinade to the tofu, cover and set aside for 25 minutes.

2. Heat the olive oil in a pan and stir-fry the tofu until golden.

3. For the salad, heat 1 tsp of sesame seed oil in a heavy saucepan. Add the pearl barley and cook, stirring constantly for 3 minutes, until the pearl barley is slightly roasted. Add half a liter of water, salt, bring to a boil. Reduce heat and cook on low heat for 45 minutes.

4. Blanche the green beans in boiling water for 4 minutes until it is soft yet crispy.

5. Heat 1 tbsp of sesame seed oil in a pan and fry the mushrooms for 5 minutes on all sides until ready. Add salt. Let cool a little and slice the mushrooms into thin strips.

6. Combine the pearl barley, the beans, the tofu, the mushrooms and thinly sliced green onions in a bowl.

7. Mix the remaining oil, the rice wine vinegar, the soy sauce, the honey, the ginger and chopped garlic in a small bowl. Pour the mixture on top of the salad and mix throroughly. Serve.

Cuisine China and South-Eastern Asia
Dish type Soups and Salads