By Christina Chaey, Bon Appétit
This lunch-friendly, veg-packed grain bowl takes loose cues from bibimbap, the Korean rice and veg dish, and relies on a few make-ahead staples to come together fast. The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead and stored in the fridge. When you’re ready to eat, all that’s left to do is toss in a handful of your favorite sliced or shredded vegetables for a versatile, on-the-fly lunch.
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)
Recipe Preparation
- 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.
- 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 a slotted spoon and let sit until cool enough to handle, about 2 minutes. Remove eggs from ice water; peel and slice in half lengthwise.
- 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.
- 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).
- 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.
- 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 the remaining 1 tsp. soy sauce and 1 tsp. sesame oil and toss to coat. Transfer to a plate.
- 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.
