Ingredients for Farmers Market Farro Bowls

• 150g semi-pearled farro

• 1 teaspoon kosher salt, plus more

• 4 stora ägg

• 1 large watermelon radish or 6–8 red radishes, trimmed, thinly sliced on a mandoline if you’ve got one

• 60ml unseasoned rice vinegar

• 2 tablespoons sugar, divided

• 1 (400g) block extra-firm tofu, drained

• 45ml plus 60ml grapeseed or vegetable oil, divided

• 2 matskedar färsk limejuice

• 2 tablespoons gochujang (Korean hot pepper paste)

• 1 tablespoon mayonnaise

• 1 tablespoon plus 1 teaspoon soy sauce

• 1 tablespoon plus 1 teaspoon toasted sesame oil

• 1 medium courgette or summer squash, halved lengthwise, cut crosswise into (1/4"-thick) half-moons

• 300 to 450g thinly sliced or shredded raw vegetables (such as carrots, spring onions, blanched sugar snap peas, baby bok choy, cucumbers, pea shoots, or alfalfa sprouts)

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.

Meanwhile, using a slotted spoon, carefully lower eggs into a small saucepan of boiling water and cook 6 1/2 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.

Pack radish slices into a pint jar. Whisk vinegar, 1 tablespoon sugar, 1 teaspoon salt, and 120ml 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.

Cut tofu crosswise into 1/2"-thick slabs, then cut each slab on a diagonal to create 2 triangles. Pat dry with a clean kitchen towel. Heat 2 tablespoons 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).

Whisk lime juice, gochujang, mayonnaise, 60ml grapeseed oil, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining 1 tablespoon sugar in a small bowl. Taste; season with salt if desired.

Heat remaining 1 tablespoon grapeseed oil in reserved skillet over medium-high. Add courgette, season with salt, and cook, tossing just once or twice, until tender and blistered in spots, about 4 minutes. Add remaining 1 teaspoon soy sauce and 1 teaspoon sesame oil and toss to coat. Transfer to a plate.

To serve, divide farro among bowls. Arrange eggs, drained pickled radish, tofu, courgette, 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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