1 cup barley, cooked (ends up as about 3 cups)
Water for cooking barley
3/4 cup frozen peas
1 carrot, chopped, or about a cup
Water for cooking carrots and peas
1 tablespoon oil
1 green onion, chopped (about 1/2 cup)
1 tablespoon chili sauce or 2 teaspoons sriacha or tabasco
1 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1.5 cups firm or extra-firm tofu, cubed and patted dry
1/4 cup soy sauce
1 teaspoon sesame oil (optional)
Rinse barley and put it into a medium pot with 2 cups of water. Bring to a boil. Reduce heat to medium. Cover and cook until al dente and most of the liquid has been absorbed, about 40 minutes. Let stand 5 minutes. Set it aside.
Pre-cook the carrots and peas. In a bowl in the microwave, cover the chopped carrots and peas with water and cook on high heat until carrots are tender, about 2 minutes. Alternately, cover the carrots and peas in water in a small pot on the stovetop. Cook on high until carrots and peas are tender, about 7 minutes total. Drain the carrots and peas and set them aside.
Cut tofu into slices and pat them dry with a paper towel. Then cut them into large cubes.
Mix the hot sauce (chili, sriacha, or tabasco) with cumin, turmeric, and garam masala to make a paste.
In a large pan or wok, heat the tablespoon of oil until it smokes. Add the tofu, quickly stir-fry and tossing around until they are slightly brown on all sides. Add the rice, stir fry for about a minute, tossing so it browns but doesn’t burn. Add drained carrots, peas, and spicy sauce, stir to coat all ingredients. Finish by stirring in green onion and soy sauce.