For the tofu, remove from package and drain well. Sandwich the tofu block between thick layers of paper towels on the top and bottom of the tofu. Weigh the top of the tofu down with a heavy skillet and some cans in order to help squeeze out any excess water.
Replace the paper towels after 15 minutes with fresh towels and squish for another 15 minutes. Then cut into 1/2" cubes.
Heat a skillet to medium heat and add 2 tbsp of avocado oil or any high heat oil. Once hot, add your cubed tofu along wtih a pinch of salt and pepper. Turn occassionally, until golden brown on 2-3 sides, then remove from the heat and place cubes on a paper towel to soak up any excess oil.
For your asparagus, you can either roast in a 400 degree oven for roughly 8 minute, saute in the same pan as the tofu until crisp tender, or my preferred method: blanched.
To blanch your asparagus, bring a pot of salted water to a boil. Add your asparagus spears to the boiling water for 3-4 minutes (depending on the thickness of your spears). In the meantime, prep a bowl of ice water. Once the asparagus is slightly tender but still has some crunch, remove it from the boiling water and immediately plunge it in the ice bath for 5 minutes to keep it from cooking any further. Then drain well.
To prep your remaining veggies, slice the radishes as thinly as possible. Slice or dice your cucumber and halve your snap peas if you prefer.
To assemble your grain bowl, layer with your cooked barley, watercress, blanched asparagus, snap peas, radishes and cucumber and top with crispy cubed tofu. Drizzle with the sauce of your choice but I highly recommend my avocado tahini sauce that you can find linked in the notes below.