Name: Tofu and farro grain bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 12 oz extra-firm tofu, pressed and cut into 3/4-inch cubes; 3 tbsp pearled farro; 1/2 cup water; 1 tsp canola oil; 1.5 oz mixed greens; 3 oz cucumber, sliced; 1 tbsp low-sodium soy sauce; 1 1/2 tsp rice vinegar; 1/4 tsp salt; 1/2 tsp black pepper; 1 clove garlic, minced; 2 tsp ginger, grated; 1 tbsp water

Instructions

Prep 20 min · Cook 15 min

Wrap the tofu block in clean kitchen towels and set a heavy pan on top. Press for 15 minutes to remove moisture, then cut into 3/4-inch cubes and pat very dry.
In a small saucepan, combine farro, half the salt, and the larger portion of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until tender. If the water evaporates before the farro is tender, add a splash more water. Drain only if necessary.
Heat oil in a 12-inch nonstick skillet over medium-high heat. Season tofu cubes with black pepper. Add tofu to the pan in a single layer, ensuring cubes do not touch, and cook in two batches if needed. Leave undisturbed for 4 minutes until golden and they release easily. Flip and cook for 3 to 4 minutes more until the second side is crisp. Done when golden and crisp.
Add the garlic and ginger to the skillet and cook for 30 seconds until fragrant. Pour in two-thirds of the soy sauce and toss the tofu to coat. Cook for 1 minute until the sauce is absorbed and then remove from the heat.
Whisk the remaining soy sauce with rice vinegar and the smaller portion of water to make a dressing. In a large bowl, toss the cooked farro with the mixed greens, cucumber, dressing, and a final pinch of salt. Top with the seared tofu and serve.

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Ingredients

Instructions

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