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.
Recipe information
Yield
4 servings
Ingredients
1
1
4
1
¼
2
1
3
2
2
1
1
1
1
2–3
Preparation
Step 1
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.
Step 2
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 slotted spoon and let sit until cool enough to handle, about 2 minutes. Remove eggs from ice water; peel and slice in half lengthwise.
Step 3
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.
Step 4
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).
Step 5
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.
Step 6
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 remaining 1 tsp. soy sauce and 1 tsp. sesame oil and toss to coat. Transfer to a plate.
Step 7
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.
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Reviews (24)
Back to TopGochujang is not gluten free...any substitutes?
Anonymous
Denver
7/20/2020
this recipe is absolutely delicious. everyone I've recommended this to loves it!
activemember8362
new york
7/21/2020
Instead of large eggs I used small eggs, still tasted great! Fantastic recipe as always Janice. Would recommend using raw beef
James Forky-Fingers
Wisconsin
7/25/2020
Tasty! Denver, try subbing Sambal Oelek maybe? I think that’s gluten free and I use that or Siracha when I run out of goghujang
kilpatrichbacon9659
Denver
7/26/2020
I made the dressing with 1 Tbsp of sesame oil and the sesame oil was all I could taste - remade using 1 tsp and it was much better. Overall pretty good recipe.
Anonymous
7/27/2020
Love this! Have been making on repeat for lunches. I find it to be super adaptable (I have subbed rice for farro when I was out or added spinach/mixed greens to the base, etc.) and the dressing ties it all together.
Anonymous
San Francisco
7/28/2020
Great, healthy, and tasty! It was easy to throw it all together, and is forgiving in the realm on toppings.
Anonymous
Oregon
7/30/2020