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Barley pilaf with tofu

Special Diets

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Aromatic pilaf made with pearl barley, packed with vegetables and topped with spicy tofu.
Serves
2
Prep
20 minutes
Cook
20 minutes
Each 682g serving contains (excludes serving suggestion)
KCal
571
Carbs
76.9g
Fibre
17.8g
Protein
23.6g
Fat
14.9g
Saturates
1.7g
Sugars
20.4g
Salt
1.1g
Fruit/Veg Portion
4
Ingredients

Ingredients

125g pearl barley
1 low-salt vegetable stock cube in 400ml boiling water
1 tsp ground cumin
1 tsp ground cinnamon
4 tsp rapeseed oil
good pinch white pepper
150g firm tofu, sliced
2 cloves garlic, crushed
3 cm fresh ginger root, finely chopped
half tsp Chinese 5-spice
25g freshly chopped coriander
1 red onion (120g), finely sliced
1 red pepper (160g), finely chopped
1 yellow pepper (160g) finely chopped
1 courgette (140g), diced
100g frozen peas, defrosted
2 tsp reduced-salt soy sauce
80g pomegranate seeds
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Method

Method

Recipe tips
  • Can be eaten hot, or cold as part of a packed lunch.
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