Korean Gochujang Farro Bowl with Crispy Tofu

• •1 block (14-16 oz) Extra-firm tofu
• •2 tbsp Cornstarch
• •1 tbsp Soy sauce
• •1 tsp Sesame oil
• •2 tbsp Neutral oil (e.g., canola, vegetable)
• •1 cup Semi-pearled farro
• •3 cups Water or vegetable broth
• •1 tsp Salt
• •3 tbsp Gochujang (Korean chili paste)
• •2 tbsp Soy sauce
• •1 tbsp Rice vinegar
• •1 tbsp Maple syrup or honey
• •1 tbsp Sesame oil
• •2 cloves Garlic, minced
• •1 tsp Fresh ginger, grated
• •2 tbsp Water
• •1 Large carrot, julienned
• •1 English cucumber, julienned
• •5 oz Fresh spinach
• •2 Scallions, thinly sliced
• •1 tbsp Toasted sesame seeds
• •1 cup Kimchi (optional)

Instructions

1. 1

   Press the tofu: Drain the block of tofu and wrap it in a few layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or a few cans) on top and let it press for at least 30 minutes to remove excess water. This is crucial for crispy tofu.

2. 2

   Prepare the tofu: Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with 1 tbsp soy sauce, 1 tsp sesame oil, and 2 tbsp cornstarch until evenly coated. Set aside.

3. 3

   Cook the farro: Rinse the farro under cold water. In a medium saucepan, combine the farro, 3 cups water or vegetable broth, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender and most of the liquid has been absorbed. Drain any excess liquid if necessary and set aside.

4. 4

   Make the gochujang sauce: In a small bowl, whisk together the gochujang, 2 tbsp soy sauce, rice vinegar, maple syrup (or honey), 1 tbsp sesame oil, minced garlic, grated ginger, and 2 tbsp water until well combined and smooth. Taste and adjust sweetness or spice as desired.

5. 5

   Cook the crispy tofu: Heat 2-3 tbsp neutral oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove from heat.

6. 6

   Glaze the tofu: Add about 1/4 cup (4 tbsp) of the prepared gochujang sauce to the pan with the crispy tofu. Toss gently to coat all the tofu pieces evenly. Cook for another 1-2 minutes until the sauce slightly thickens and clings to the tofu. Remove from heat.

7. 7

   Prepare vegetables: While the tofu is cooking, julienne the carrot and cucumber. In the same skillet (or a separate one), quickly sauté the fresh spinach with a tiny bit of oil and a pinch of salt until just wilted, about 1-2 minutes. Set aside.

8. 8

   Assemble the bowls: Divide the cooked farro among 4 serving bowls. Arrange the crispy gochujang tofu, julienned carrots, julienned cucumbers, and sautéed spinach artfully on top of the farro in separate sections. Drizzle the remaining gochujang sauce over each bowl. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately, with kimchi on the side if desired.

Chef's Tips

• 💡**Tofu Pressing is Key:** Don't skip pressing the tofu! It removes moisture, allowing the tofu to become truly crispy when cooked.
• 💡**Adjust Spice & Sweetness:** Gochujang varies in heat. Taste the sauce and adjust the amount of maple syrup/honey or add a pinch of sugar if you prefer it sweeter, or a dash more gochujang for extra spice.
• 💡**Batch Cook Farro:** Farro can be cooked in advance and stored in the refrigerator for up to 3-4 days, making weeknight meal prep even faster.
• 💡**Vegetable Variations:** Feel free to swap or add other vegetables like thinly sliced radishes, blanched broccoli florets, or even a fried egg on top for extra protein.
• 💡**Don't Overcrowd the Pan:** When cooking tofu, ensure there's enough space between pieces for proper browning and crisping. Cook in batches if your skillet isn't large enough.