Bahn Mi Bowl

The finished Bahn Mi Bowl.
2 cups Pearl Barley
4 cups vegetable stock
2 med carrots cut into match sticks
1/2 cucumber cut into match sticks
1 jalapeno de-seeded and fine sliced
1 red pepper sliced
1/2 cup cilantro
1/2 block of tofu
1/2 cup roasted peanuts or other nut
1 cup stock
1/4 cup soy sauce
1 garlic clove
2 tbsp oil
Start by washing the barley, then adding it to the stock and bringing it to a boil. Cover and turn down to a simmer. Next, quick pickle your carrots by bringing 1 cup water, 1/2 cup vinegar, 2 tbs salt and 1 tbs sugar to a boil, toss in the carrots and set them aside to steep. You can use a tofu that has already been flavored or do a quick glaze by cutting the tofu into cubes, lightly frying them in a pan, then adding 1 cup stock plus 1/4 cup soy sauce and 1/4 cup brown sugar. Boil until sauce evaporates and the tofu is glazed, turning over once halfway through. Finally, make the dressing by blending 1 cup of stock with 1/4 cup soy sauce, 1 garlic clove, and the oil. Drain and lightly wash the carrots.
Assemble by placing the barley at the bottom of the bowl, then each of the ingredients around in a circle and finally the dressing.