Vegan Farro Bowl with Tofu, Mushrooms, and Spinach
By America's Test KitchenPublished on November 5, 2019
Time
1½ hour
Yield
Serves 4 to 6
Ingredients
1½ cups whole farro Salt and pepper 2 teaspoons toasted sesame oil 1 teaspoon sherry vinegar 14 ounces firm tofu, sliced crosswise into 8 equal slabs⅓ cup cornstarch ¼ cup vegetable oil, plus extra as needed10 ounces cremini mushrooms, trimmed and chopped coarse1 shallot, minced2 tablespoons dry sherry 10 ounces (10 cups) baby spinach 1 recipe Miso-Ginger sauce 2 scallions, sliced thin
Before You Begin
We prefer the flavor and texture of whole-grain farro; pearl farro can be used, but the texture may be softer. We found a wide range of cooking times among various brands of farro, so start checking for doneness after 10 minutes. Do not use quick-cooking farro in this recipe.
Instructions
- Bring 4 quarts water to boil in large pot. Stir in farro and 1 tablespoon salt, return to boil, and cook until grains are tender with slight chew, 15 to 30 minutes. Drain farro and return to now-empty pot. Drizzle with sesame oil and vinegar, toss to coat, and cover to keep warm.
- While farro cooks, spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper.
- Spread cornstarch in shallow dish. Coat tofu thoroughly in cornstarch, pressing gently to adhere; transfer to plate. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, about 4 minutes per side, adding more oil as necessary to prevent charring. Transfer to paper towel–lined plate to drain and tent with aluminum foil.
- In now-empty skillet, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Stir in mushrooms, shallot, and ⅛ teaspoon salt and cook until vegetables begin to brown, 5 to 8 minutes. Stir in sherry and cook, scraping up any browned bits, until skillet is nearly dry, about 1 minute; transfer to bowl.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat in now-empty skillet until shimmering. Add spinach, 1 handful at a time, and cook until just wilted, about 1 minute.
- Divide farro among individual bowls, then top with tofu, mushrooms, and spinach. Drizzle with miso-ginger sauce, sprinkle with scallions, and serve.
Time
1½ hourYield
Serves 4 to 6Ingredients
1½ cups whole farro
Salt and pepper
2 teaspoons toasted sesame oil
1 teaspoon sherry vinegar
14 ounces firm tofu, sliced crosswise into 8 equal slabs
⅓ cup cornstarch
¼ cup vegetable oil, plus extra as needed
10 ounces cremini mushrooms, trimmed and chopped coarse
1 shallot, minced
2 tablespoons dry sherry
10 ounces (10 cups) baby spinach
1 recipe Miso-Ginger sauce
2 scallions, sliced thin
Ingredients
1½ cups whole farro
Salt and pepper
2 teaspoons toasted sesame oil
1 teaspoon sherry vinegar
14 ounces firm tofu, sliced crosswise into 8 equal slabs
⅓ cup cornstarch
¼ cup vegetable oil, plus extra as needed
10 ounces cremini mushrooms, trimmed and chopped coarse
1 shallot, minced
2 tablespoons dry sherry
10 ounces (10 cups) baby spinach
1 recipe Miso-Ginger sauce
2 scallions, sliced thin
Ingredients
1½ cups whole farro
Salt and pepper
2 teaspoons toasted sesame oil
1 teaspoon sherry vinegar
14 ounces firm tofu, sliced crosswise into 8 equal slabs
⅓ cup cornstarch
¼ cup vegetable oil, plus extra as needed
10 ounces cremini mushrooms, trimmed and chopped coarse
1 shallot, minced
2 tablespoons dry sherry
10 ounces (10 cups) baby spinach
1 recipe Miso-Ginger sauce
2 scallions, sliced thin
Why This Recipe Works
The base of this bowl, hearty, nutty farro, is traditionally associated with Italy and flavor profiles of the western Mediterranean, but it takes well to a variety of ingredients. For toppings, we chose crispy seared tofu planks, which we attractively fanned on top of the grains, along with a simple sauté of mushrooms, shallot, and spinach. We partnered these easy-to-prepare toppings with a potent miso-ginger sauce, which is enhanced with a little vegan mayo for body so that it's the perfect consistency for drizzling.
Before You Begin
We prefer the flavor and texture of whole-grain farro; pearl farro can be used, but the texture may be softer. We found a wide range of cooking times among various brands of farro, so start checking for doneness after 10 minutes. Do not use quick-cooking farro in this recipe.
Instructions
- Bring 4 quarts water to boil in large pot. Stir in farro and 1 tablespoon salt, return to boil, and cook until grains are tender with slight chew, 15 to 30 minutes. Drain farro and return to now-empty pot. Drizzle with sesame oil and vinegar, toss to coat, and cover to keep warm.
- While farro cooks, spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper.
- Spread cornstarch in shallow dish. Coat tofu thoroughly in cornstarch, pressing gently to adhere; transfer to plate. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, about 4 minutes per side, adding more oil as necessary to prevent charring. Transfer to paper towel–lined plate to drain and tent with aluminum foil.
- In now-empty skillet, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Stir in mushrooms, shallot, and ⅛ teaspoon salt and cook until vegetables begin to brown, 5 to 8 minutes. Stir in sherry and cook, scraping up any browned bits, until skillet is nearly dry, about 1 minute; transfer to bowl.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat in now-empty skillet until shimmering. Add spinach, 1 handful at a time, and cook until just wilted, about 1 minute.
- Divide farro among individual bowls, then top with tofu, mushrooms, and spinach. Drizzle with miso-ginger sauce, sprinkle with scallions, and serve.
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