Farmers market farro bowls for fresh and tasty meals

Ingredients for Farmers market farro bowls

• 180 g semi-pearled farro

• 5 ml kosher salt, plus more

• 4 large eggs

• 1 large watermelon radish or 6–8 red radishes, trimmed, thinly sliced

• 60 ml unseasoned rice vinegar

• 30 g sugar, divided

• 400 g block extra-firm tofu, drained

• 45 ml plus 60 ml grapeseed or vegetable oil, divided

• 30 ml fresh lime juice

• 30 g gochujang (Korean hot pepper paste)

• 15 ml mayonnaise

• 15 ml plus 5 ml soy sauce

• 15 ml plus 5 ml toasted sesame oil

• 1 medium courgette, halved lengthwise, cut crosswise into half-moons

• 300–450 g thinly sliced or shredded raw vegetables (such as carrots, spring onions, blanched sugar snap peas, baby bok choy, cucumbers, pea shoots, or alfalfa sprouts)

How to make Farmers market farro bowls

1. Pour farro into a medium saucepan of boiling salted water, reduce the heat, and simmer, stirring occasionally, for 25–30 minutes until tender. Drain the farro and spread it out on a rimmed baking tray; allow it to cool.

2. Meanwhile, using a slotted spoon, carefully lower the eggs into a small saucepan of boiling water and cook for 6½ minutes for a runny yolk or 7 minutes for a slightly firmer centre. Transfer the eggs to a bowl of ice water using the slotted spoon and let them sit until cool enough to handle, about 2 minutes. Remove the eggs from the ice water, peel them, and slice in half lengthwise.

3. Pack the radish slices into a pint jar. In a small bowl, whisk together the vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 120 ml of hot water until the sugar and salt have dissolved. Pour the brine over the radish slices and let it cool. Cover the jar and chill for at least 1 hour before using.

4. Cut the tofu crosswise into 1.25 cm-thick slabs, then cut each slab diagonally to create two triangles. Pat the tofu dry with a clean kitchen towel. Heat 2 tablespoons of grapeseed oil in a large non-stick frying pan over medium-high heat. Add the tofu in a single layer, season with salt, and cook undisturbed until golden brown underneath, about 4 minutes. Turn the tofu over and cook until golden brown on the second side, about 4 minutes. Transfer the tofu to a plate, leaving the oil in the frying pan (there’s no need to wipe it out).

5. In a small bowl, whisk together the lime juice, gochujang, mayonnaise, 60 ml of grapeseed oil, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and the remaining 1 tablespoon of sugar. Taste the dressing and season with salt if desired.

6. Heat the remaining 1 tablespoon of grapeseed oil in the reserved frying pan over medium-high heat. Add the zucchini, season with salt, and cook, tossing just once or twice, until tender and blistered in spots, about 4 minutes. Add the remaining 1 teaspoon of soy sauce and 1 teaspoon of sesame oil, tossing to coat. Transfer the zucchini to a plate.

7. To serve, divide the farro among bowls. Arrange the eggs, drained pickled radish, tofu, zucchini, and any raw vegetables of your choice on top as desired. Drizzle each bowl with a few spoonfuls of dressing to your liking.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.