Farmers Market Farro Bowls
A nourishing grain bowl featuring tender farro, jammy eggs, crispy pan-fried tofu, and fresh market vegetables, dressed with a spicy-sweet gochujang sauce. This colorful bowl combines Korean and Mediterranean flavors for a satisfying vegetarian meal.
Ingredients
- •1 cup semi-pearled farro
- •1 tsp kosher salt
- •4 whole large eggs
- •1 large watermelon radish
- •¼ cup unseasoned rice vinegar
- •2 Tbsp sugar
- •14 oz extra-firm tofu
- •7 Tbsp grapeseed oil
- •2 Tbsp fresh lime juice
- •2 Tbsp gochujang
- •1 Tbsp mayonnaise
- •4 tsp soy sauce
- •4 tsp toasted sesame oil
- •1 medium zucchini
- •2½ cups raw vegetables
- •2 whole scallions
- •1 cup sugar snap peas
- •2 whole baby bok choy
- •1 medium cucumber
- •1 cup pea shoots
- •1 cup alfalfa sprouts
Cooking Instructions
- 1.
Pour farro into a medium saucepan of boiling salted water, reduce heat, and simmer, stirring occasionally, until tender, 25-30 minutes. Drain farro and spread out on a rimmed baking sheet; let cool.
30 min
- 2.
Meanwhile, using a slotted spoon, carefully lower eggs into a small saucepan of boiling water and cook 61/2 minutes for an oozy, jammy yolk or 7 minutes for a slightly firmer middle. Transfer eggs to a bowl of ice water with slotted spoon and let sit until cool enough to handle, about 2 minutes. Remove eggs from ice water; peel and slice in half lengthwise.
10 min
- 3.
Pack radish slices into a pint jar. Whisk vinegar, 1 Tbsp. sugar, 1 tsp. salt, and 1/2 cup hot water in a small bowl until sugar and salt are dissolved. Pour brine over radish slices; let cool. Cover and chill at least 1 hour before using.
60 min
- 4.
Cut tofu crosswise into 1/2"-thick slabs, then cut each slab on a diagonal to create 2 triangles. Pat dry with a clean kitchen towel. Heat 2 Tbsp. grapeseed oil in a large nonstick skillet over medium-high. Add tofu in a single layer, season with salt, and cook, undisturbed, until golden brown underneath, about 4 minutes. Turn over and cook until golden brown on second side, about 4 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
10 min
- 5.
Whisk lime juice, gochujang, mayonnaise, 1/4 cup grapeseed oil, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and remaining 1 Tbsp. sugar in a small bowl. Taste; season with salt if desired.
5 min
- 6.
Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium-high. Add zucchini, season with salt, and cook, tossing just once or twice, until tender and blistered in spots, about 4 minutes. Add remaining 1 tsp. soy sauce and 1 tsp. sesame oil and toss to coat. Transfer to a plate.
5 min
- 7.
To serve, divide farro among bowls. Arrange eggs, drained pickled radish, tofu, zucchini, and raw vegetables of choice on top as desired. Drizzle each bowl with a few spoonfuls of dressing to your liking.
5 min