Japanese-Inspired Miso Tofu & Farro Bowl

Wash 60 g of raw radishes and 80 g of raw carrots thoroughly. Using a mandoline or a very sharp knife, slice the radishes and carrots into paper-thin, ultra-crispy rounds to mimic the satisfying crunch of potato chips.

Wash 20 g of raw green onions and slice them thinly on a bias.

Prepare the dressing by whisking together 30 g of white miso paste, 15 ml of toasted sesame oil, 30 ml of rice vinegar, 15 ml of soy sauce, 10 g of freshly grated ginger, and 10 ml of honey in a small bowl until smooth. If the dressing is too thick, whisk in 15 ml of warm water to loosen it.

To assemble for immediate eating: Divide 450 g of leftover cooked pearled farro and 300 g of leftover baked firm tofu (from Day 1) between two bowls. Top with the crispy radish and carrot rounds, garnish with 20 g of sliced green onions, and drizzle the miso-sesame dressing over the top.

To pack for travel: Pour 30 ml of the miso-sesame dressing into the bottom of each of two leak-proof containers. Layer 225 g of the leftover cooked pearled farro directly on top of the dressing, followed by 150 g of the leftover baked firm tofu. Place the paper-thin radish and carrot rounds on the very top, keeping them dry and crisp. Seal tightly and toss just before serving.