Warm-Weather Farro Bowls with Grilled Tofu
FROM VEG FORWARD
My ideal grain bowl, which is in regular rotation in our house, is a combination of warm and cold, cooked and raw, with crispy, creamy, and crunch elements. It goes light on the chewy, nutty farro and heavy on the vegetables—asparagus, sugar snaps, fennel, and cherry tomatoes. Grilling heightens their flavors, but everything can be done in the oven too.
serves 4
For the farro:
1 teaspoon kosher salt
2 tablespoons apple cider vinegar
1 cup uncooked pearled farro
For the tofu:
1 package extra-firm tofu
¼ cup of your favorite barbecue sauce
2 teaspoons smoked paprika
2 teaspoons garlic powder
½ teaspoon kosher salt
For the vegetables:
1 cup sugar snap peas, strings removed
½ bulb fennel
20 pencil asparagus, trimmed
Olive oil
Kosher salt and freshly ground pepper
1 pint grape or cherry tomatoes, halved
Charred Tomato Vinaigrette (page 225)
2 to 4 scallions or spring onions, thinly sliced
1 watermelon radish or 2 regular red radishes, thinly sliced
Fresh herbs, optional
To cook the farro: Bring a large saucepan of water to a boil, and add the salt and vinegar. Add the farro and return to a boil. Reduce to a strong simmer and cook for 18 to 20 minutes until the grains start to split and they are al dente. Drain the farro and spread out on a dinner plate to cool. Set aside.
To prep the tofu: Cut the tofu into 4 thick slabs and cut each slab in half. Lay out between a few layers of paper towels and press lightly to absorb excess moisture. Transfer to a plate and coat with the barbecue sauce on all sides. Mix the paprika, garlic powder and salt together and spread out on a small plate. Dip the two largest sides of each piece of tofu in the spice mixture to coat and return to a clean, dry plate.
To prep and grill the vegetables: Blanch the snap peas for about 10 seconds and refresh in ice water. Pat dry and cut into slivers. Shave the fennel as thinly as possible, using a mandoline slicer if you have one, or a sharp knife. Set aside.
Light a gas grill to medium-high. Heat a grill platter (see page 29) on a grill set to high heat. Toss the asparagus with enough oil to lightly coat them, and season with salt and pepper. Spread the asparagus on one side of the grill platter. Cook the asparagus, tossing once with tongs, for about 5 minutes, until browned in spots. Transfer to a plate and set aside. Set the grill platter aside.
Oil the grill grates with a pair of tongs and a paper towel soaked with oil and place the tofu on the grill. Cook the tofu for about 3 minutes per side until lightly charred and transfer back to the plate.
To assemble the bowls: Divide the farro among four wide, shallow bowls. Arrange the asparagus, snap peas, fennel, tomatoes, and tofu on top of the farro. Spoon some of the dressing on each bowl. Garnish with the scallions, radishes, and herbs (if using) and serve any additional dressing on the side.
TIPS
If you don’t have a grill, everything can be done in the oven instead. Roast the asparagus, tomatoes, and tofu at 425℉, all on the same baking sheet.
Try the Green Tahini-Yogurt “Everything Sauce” (page 220) and/or Salsa Macha (page 214) to change up your flavors.
Use this as a template to create your own bowl for any season. Brown rice, freekeh, and quinoa all work well.
