Asian-Inspired Farro Bowl with Sesame Ginger Dressing
20min
25min
4
435
Chef's Note
This Asian-inspired bowl is perfect for make-ahead lunches. The farro provides a nutty flavor and chewy texture that holds up well in the refrigerator. For a time-saving tip, you can cook the farro and prepare the dressing up to 3 days in advance. Add the avocado just before serving to prevent browning. For a non-vegetarian option, substitute the tofu with grilled chicken or salmon.
Tags
Ingredients
1 cup farro
2 cups vegetable broth
1 cup edamame
2 medium carrots
1 medium red bell pepper
1 cup purple cabbage
3 stalks green onions
14 ounces firm tofu
1 medium avocado
2 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
1 inch piece ginger
2 cloves garlic
1 tablespoon maple syrup
1 tablespoon lime juice
1 teaspoon sriracha sauce
2 tablespoons sesame seeds
2 tablespoons vegetable oil
Instructions
- 1
Rinse 1 cup of farro under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the farro, reduce heat to low, cover, and simmer for about 20 minutes until tender but still chewy.
- 2
While the farro cooks, press the tofu between paper towels to remove excess moisture. Cut into 1-inch cubes.
- 3
Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes and cook for 2-3 minutes on each side until golden brown. Remove from heat and set aside.
- 4
Julienne 2 medium carrots, slice 1 medium red bell pepper into thin strips, and shred 1 cup of purple cabbage.
- 5
If using frozen edamame, cook according to package instructions. If fresh, boil for 3-5 minutes until tender.
- 6
Thinly slice 3 green onions and set aside for garnish.
- 7
For the dressing, peel and grate 1 inch of fresh ginger and mince 2 cloves of garlic.
- 8
In a small bowl, whisk together 2 tablespoons of rice vinegar, 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, grated ginger, minced garlic, 1 tablespoon of maple syrup, 1 tablespoon of lime juice, and 1 teaspoon of sriracha sauce.
- 9
Toast 2 tablespoons of sesame seeds in a dry skillet over medium heat until golden, about 2-3 minutes, stirring frequently. Set aside.
- 10
Once farro is cooked, drain any excess liquid and let cool for 5 minutes.
- 11
In a large bowl, combine the cooked farro, edamame, carrots, bell pepper, and purple cabbage.
- 12
Pour about 3/4 of the dressing over the farro mixture and gently toss to combine.
- 13
Dice 1 medium avocado just before serving.
- 14
Divide the farro mixture among 4 bowls, top with the crispy tofu cubes and diced avocado.
- 15
Drizzle the remaining dressing over each bowl, sprinkle with sliced green onions and toasted sesame seeds.
Nutrition Information (per serving)
435
16g
48g
23g
Reviews (0)
No reviews yet
Be the first to review this recipe!