Skip to main content
Epicurious
Bon Appétit

Farmers Market Farro Bowls

By Christina Chaey

4.7

(3)

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.  

  

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Recipe information

  • 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)

Preparation

  1. Step 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.

    Step 2

    Meanwhile, using a slotted spoon, carefully lower eggs into a small saucepan of boiling water and cook 6½ 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.

    Step 3

    Pack radish slices into a pint jar. Whisk vinegar, 1 Tbsp. sugar, 1 tsp. salt, and ½ 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.

    Step 4

    Cut tofu crosswise into ½"-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).

    Step 5

    Whisk lime juice, gochujang, mayonnaise, ¼ 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.

    Step 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.

    Step 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.

TagsGrain BowlFarroRice & GrainsTofuZucchiniSquashVegetableSummer SquashRadishRoot VegetableCarrotSugar Snap PeaPeaBean and LegumeCucumberScallionOnionMainDinnerDairy FreeVegetarianEasyWeeknight MealsSummerSpringBon Appétit

See Related Recipes and Cooking Tips

Read More
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.