Ingredients1 1/2 cups uncooked farro or brown rice
2 tablespoons vegetable oil
14 ounces extra firm tofu
1 bunch broccolini or other veggie (asparagus, broccoli, green beans)
4 scallions, diced
3 cloves garlic, minced
2 inches fresh ginger, minced
2 tablespoons honey (more to taste)
2 tablespoons shichimi togarashi
6 tablespoons low sodium soy sauce
1/4 cup water
8 tablespoons rice wine vinegar
4 tablespoons vegetable oil
- Add soy sauce, honey, water, rice wine vinegar and oil in a food processor until smooth. Set aside.
- Cut the tofu into slices and press with a paper towel to remove excess moisture then cut into cubes.
- Heat oil in a large nonstick skillet over medium heat. Add tofu, salt and shichimi togarashi and saute, 2-3 minutes. Add 1/2 sauce and pan-fry the tofu until golden brown. Set aside.
- Return the pan to the heat and add broccolini with 1/4 cup stir fry sauce, 4-5 minutes. Add tofu and cooked farro and stir to combine. Sprinkle with the green onions.
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