Prep: Drain tofu and cut into 1 inch thick strips as shown in pictures. Sprinkle with salt, pepper and trader joe's 21 seasoning salute.

Heat a large nonstick skillet over medium low heat. Melt the butter, and cook the eggs until they are scrambled and just barely cooked through- sprinkle with salt and pepper. Remove the eggs from the skillet and set aside.

Turn the heat up to medium high, add 2 tablespoon of the oil, shallow fry the tofu on all sides. When the edges start to turn golden brown remove and set aside. In the same pot add the onion, garlic, salt and pepper. Cook for about 5 minutes or until the onion begins to soften. Add the frozen vegetables and cook for about 2 more minutes.

Add the 1 teaspoons of toasted sesame oil, then add the barley. Stir the mixture, then let it sit for about 1 minutes, then stir again and let it sit for another minute (this is to allow the barley to brown). Repeat 2 more times. Add the eggs.

Finally, add the soy sauce, red pepper flakes and mix to combine everything. Remove from heat. Top with chopped scallions for garnish.