Farmers Market Farro Bowls

Name: Farmers Market Farro Bowls
Yield: 4 servings
Ingredients: 1 cup semi-pearled farro; 1 tsp. kosher salt, plus more; 4 large eggs; 1 large watermelon radish or 6–8 red radishes, trimmed, thinly sliced on a mandoline if you’ve got one; ¼ cup unseasoned rice vinegar; 2 Tbsp. sugar, divided; 1 14-oz. block extra-firm tofu, drained; 3 Tbsp. plus ¼ cup grapeseed or vegetable oil, divided; 2 Tbsp. fresh lime juice; 2 Tbsp. gochujang (Korean hot pepper paste); 1 Tbsp. mayonnaise; 1 Tbsp. plus 1 tsp. soy sauce; 1 Tbsp. plus 1 tsp. toasted sesame oil; 1 medium zucchini or summer squash, halved lengthwise, cut crosswise into ¼"-thick half-moons; 2–3 cups thinly sliced or shredded raw vegetables (such as carrots, scallions, blanched sugar snap peas, baby bok choy, cucumbers, pea shoots, or alfalfa sprouts)

By Christina Chaey

July 18, 2020

Image may contain Food Food Presentation Brunch Egg Plate and Pizza

Photo by Laura Murray, FOOD STYLING BY CHRISTINA CHAEY

This lunch-friendly, veg-packed grain bowl takes loose cues from bibimbap, the Korean rice and veg dish, and relies on a few make-ahead staples to come together fast. The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead and stored in the fridge. When you’re ready to eat, all that’s left to do is toss in a handful of your favorite sliced or shredded vegetables for a versatile, on-the-fly lunch.

Recipe notes

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