Spiced Pearl Barley with Golden Tofu

Pearl barley is one of those old grains that asks very little of you. It is the whole grain with only the tough outer bran polished away, so it keeps a pleasant chew even after a long simmer, and it soaks up stock and spice without turning to mush. Here it gets cumin and cinnamon right in the pan with the stock, which means every grain is seasoned from the inside rather than just dressed at the end. Give it a stir once the first twenty minutes have passed, as the recipe says, and you will avoid the scorched layer that can cling to the base of the pan. If you are after a different grain-and-spice combination, try the Curried Cauliflower Rice with Smoked Haddock for another take on warm, spiced flavours.

The tofu deserves a little patience. Let each slice sit in the hot oil until it has a proper golden crust before you turn it. Tofu only browns where it touches the pan and stays dry, so resist the urge to shift it around too soon. Once the garlic and ginger go in, the Chinese 5-spice brings a faint liquorice warmth that sits nicely against the sweet peppers and courgette.

A note on the pomegranate seeds: they add little bursts of sharpness that cut through the earthy barley, and they are the bit that makes this look like a special meal. If you cannot find them fresh, a few dried cranberries soaked briefly in warm water give a similar tang.

This is a dish that improves overnight. Leftover barley and vegetables keep well in a sealed container in the fridge for up to three days. Reheat with a splash of water or stock so the grains loosen again, and add the coriander and pomegranate fresh just before eating. If you are planning ahead, cook the barley and roast or fry the vegetables a day early, then assemble the bowls when you are ready to eat.

For a fuller meal, serve it alongside a crisp green salad dressed with lemon and a little olive oil. If you want something lighter on the side, a bowl of Golden Tofu Skillet with Zucchini and Tomatoes makes a good companion for a shared table. For a warm, heartier spread, Hearty Chickpea and Tofu Ragout sits well next to it, since the two share the same comforting spirit.