Orange-Glazed Tofu with Barley & Vegetable Salad

Orange-Glazed Tofu

with Barley & Vegetable Salad

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This barley and fresh vegetable salad features some special summer produce like shishito peppers and burpless cucumber. Shishitos are mild, though about one in ten peppers can be spicy. The tips of the peppers appear to resemble a lion’s head, or “shishi” in Japanese. We like them and the cucumber for their crisp, sweet crunch that’s wonderful with the nutty barley and citrus-glazed tofu.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Orange-Glazed Tofu with Barley & Vegetable Salad
Title
  • 3 oz Baby Radishes
  • 2 oz Shishito Peppers
  • 2 Oranges
  • 1 bunch Thai Basil
  • 1 Burpless Cucumber
  • 1 Package Extra Firm Tofu
  • 1 Shallot
  • ¾ cup Pearled Barley
  • 1 Tbsp Honey
  • 2 Bird's Eye Chilies
  • 2 Tbsps White Wine Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 500°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the radishes into wedges. Slice the shishito peppers into rounds. With a paring knife or peeler, remove the peel of half an orange. Finely chop the peel to make about 2 teaspoons of zest (or use a citrus grater). Squeeze all the juice from both oranges. Pick the Thai basil leaves off the stems. Peel and slice the cucumber into rounds. Drain and pat dry the tofu, then cut it into ¼-inch-thick planks. Peel and mince the shallot.
Cook the barley:
2 Cook the barley:
Add the barley to the pot of boiling water. Cook 16 to 18 minutes, or until tender. Drain thoroughly.
Roast the tofu:
3 Roast the tofu:
While the barley cooks, roast the tofu. Place the tofu in a single layer on an oiled baking sheet. Drizzle some olive oil over the tofu and season it with salt. Roast in the oven 13 to 15 minutes, or until golden brown on the edges.
Make the glaze:
4 Make the glaze:
In a small pot, heat the orange juice to boiling on medium-high. Simmer 7 to 9 minutes, or until syrupy and thickened. (It will reduce in volume quite a bit, and you may end up with a few tablespoons of glaze.) Remove from the heat, then stir in the honey and the birdseye chilis.
Make the barley salad:
5 Make the barley salad:
In a small bowl, combine about 2 tablespoons of the minced shallot, the vinegar, and the orange zest. Gradually whisk in enough olive oil to make a dressing. Season with salt and pepper to taste. In a medium bowl, combine the barley, radishes, shishito peppers, cucumber, and half the basil leaves. Add some of the dressing and stir to combine. Season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Place half the roasted tofu slices on each of 2 plates. Spoon the glaze over the tofu. Top the tofu with the barley salad. Garnish with the remaining Thai basil. Enjoy!

Tips from Home Chefs

Get Plans

Orange-Glazed Tofu

Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 500°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the radishes into wedges. Slice the shishito peppers into rounds. With a paring knife or peeler, remove the peel of half an orange. Finely chop the peel to make about 2 teaspoons of zest (or use a citrus grater). Squeeze all the juice from both oranges. Pick the Thai basil leaves off the stems. Peel and slice the cucumber into rounds. Drain and pat dry the tofu, then cut it into ¼-inch-thick planks. Peel and mince the shallot.
2 Cook the barley:
Add the barley to the pot of boiling water. Cook 16 to 18 minutes, or until tender. Drain thoroughly.
Cook the barley:
Roast the tofu:
3 Roast the tofu:
While the barley cooks, roast the tofu. Place the tofu in a single layer on an oiled baking sheet. Drizzle some olive oil over the tofu and season it with salt. Roast in the oven 13 to 15 minutes, or until golden brown on the edges.
4 Make the glaze:
In a small pot, heat the orange juice to boiling on medium-high. Simmer 7 to 9 minutes, or until syrupy and thickened. (It will reduce in volume quite a bit, and you may end up with a few tablespoons of glaze.) Remove from the heat, then stir in the honey and the birdseye chilis.
Make the glaze:
Make the barley salad:
5 Make the barley salad:
In a small bowl, combine about 2 tablespoons of the minced shallot, the vinegar, and the orange zest. Gradually whisk in enough olive oil to make a dressing. Season with salt and pepper to taste. In a medium bowl, combine the barley, radishes, shishito peppers, cucumber, and half the basil leaves. Add some of the dressing and stir to combine. Season with salt and pepper to taste.
6 Plate your dish:
Place half the roasted tofu slices on each of 2 plates. Spoon the glaze over the tofu. Top the tofu with the barley salad. Garnish with the remaining Thai basil. Enjoy!
Plate your dish:
Browse Steps
1 of 6