1. Rinse and drain the barley thoroughly.
2. Then place barley in a large pot over high heat, with vegetable stock and salt, bringing it to a boil.
3. Once boiling, lower the temperature, cover the pot, and let it simmer for 40 minutes, or until the liquid has absorbed.
4. While the barley cooks, cut the tofu into cubes and then pat it dry with paper towel, removing as much moisture as possible.
5. While the tofu dries, add the avocado oil to a pan on medium-high heat.
6. Once the tofu is dry and the pan is hot, add the cubed tofu to the pan with another pinch of salt and let it cook for 10 to 12 minutes, flipping and stirring occasionally.
7. After that time, lower the heat to simmer, add the sesame oil to the tofu, and let cook for another 4 to 6 minutes, flipping and stirring occasionally.
8. Once the tofu is cooked and seasoned, remove it from the pan and let it cool slightly.
9. Using the same tofu pan, add the trimmed asparagus to it and cook on medium-high for 4 to 6 minutes.
10. While the asparagus cooks, prepare the other veggies.
11. Also, once the barley is cooked, spread it out on a parchment paper-lined baking sheet to cool.
12. Once everything is cooked and prepped, assemble your bowl by layering barley, asparagus, snap peas, radish, cucumber, tofu, and avocado.
13. Once your bowl is assembled, serve, and enjoy!
