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)

composed bowl with farro seared tofu pickled veggies and a halved jammy egg

Photo by Laura Murray, Food Styling by Christina Chaey

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

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Recipe notes

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Recipe notes

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