380g farro, cooked
1 package super firm tofu, cut into cubes
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon garlic powder
3 tablespoons oil, divided
3 tablespoon corn starch
4 baby bok choy, washed and cut into quarters
40g red cabbage, shredded
50g carrots, shredded
FAGE Total 0%, 5%
Cook farro per package directions. Set aside.
In a medium size bowl, add tofu, soy sauce, sesame oil, rice vinegar, honey, and garlic powder and let it sit for 15 minutes.
Add 2 tablespoons of oil to a large frying pan and heat at medium-high heat.
Drain tofu and coat in cornstarch. Add tofu to the pan and sear each side. Repeat until all pieces are fried.
In the same pan, add remaining oil and quickly sauté baby bok choy until the leaves start wilting.
Place equal quantity of farro in each bowl. Top with tofu, bok choy, cabbage, carrots, yogurt, and za’atar. Serve immediately.