Barley pilaf with tofu | Diabetes UK

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