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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
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Plant-Forward
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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- Est. Cals/serving
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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 Cooking
fresh
ingredients
Title
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3 oz Baby Radishes
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2 oz Shishito Peppers
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2 Oranges
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1 bunch Thai Basil
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1 Burpless Cucumber
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1 Package Extra Firm Tofu
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1 Shallot
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¾ cup Pearled Barley
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1 Tbsp Honey
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2 Bird's Eye Chilies
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2 Tbsps White Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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