barley (100g cooked weight)
carrots (raw, grated)
Dice and then marinade the tofu in the garlic and chilli.
Sear the tofu on a medium hot pan until brown and then cool.
Grate the carrot and then dress the cooked barley and carrot with the vinegar and oil and season with salt and pepper.
Divide the barley and carrot mixture between four bowls, then add the steamed kale and top with the tofu.
Serve and enjoy!
Per 130g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.