Farmers Market Farro Bowls

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 cup semi-pearled farro

1 tsp. kosher salt, plus more

4 large eggs

1 large watermelon radish or 6 to 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 to 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)

Directions at bonappetit.com

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