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I agreeFor 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
Cooking
time
1 hour 15 minutes (+25 minutes to marinate the tofu)
Main
ingredient
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.
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