Marinated Tofu With Brussels Sprouts and Farro

Ingredients

• 1 cup semi-pearled farro or cracked freekeh, rinsed
• Kosher salt
• 1 14-oz. block extra-firm tofu
• 1 1½" piece ginger, peeled, finely grated
• 2 Tbsp. tamari or low-sodium soy sauce
• 1 Tbsp. fish sauce
• 1 tsp. ground cumin
• 6 scallions, coarsely chopped
• 12 oz. brussels sprouts, trimmed, halved through stem end
• 4 Tbsp. vegetable oil, divided½ lemon
• ⅓ cup coarsely chopped parsley or cilantro

Steps

1. Preheat oven to 425°. Toast farro in a large wide pot over medium heat, stirring often, until golden brown, about 4 minutes. Remove from heat and pour in cold water to cover grains by 1"; season generously with salt. Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming foam from surface, until grains are tender but still have some bite, 25–30 minutes. Drain farro and return to pot off heat; cover to keep warm.
2. While farro is cooking, cut tofu lengthwise to create 2 wide, flat slabs. Pat dry with paper towels to remove as much moisture from surface as possible. Arrange in a single layer in a large shallow bowl.
3. Whisk ginger, tamari, fish sauce, and cumin in a small bowl to combine. Pour half of marinade over tofu and gently turn to coat evenly.
4. Toss scallions and brussels sprouts with 2 Tbsp. oil and remaining marinade on a large rimmed baking sheet to coat well; season with salt. Spread out vegetables to ensure everything cooks evenly and roast, tossing halfway through, until deeply browned in spots, 20–25 minutes.
5. Finely grate zest from lemon over vegetables, then squeeze juice over. Add parsley and toss well to combine.
6. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed, cook tofu, undisturbed, until dark brown and very crisp, about 2 minutes. Carefully turn over and cook on other side until dark brown and very crisp, about 2 minutes. Transfer tofu to a cutting board and slice as desired.
7. Divide farro and tofu evenly among bowls. Scatter brussels sprouts mixture on top.