I recently took the plunge into trying tofu. I haven’t mastered it but occasionally I impress myself. This time, I decided to fry some tofu since I’ve cooked it in the air fryer already. But what I didn’t try yet was tofu coated in panko bread crumbs. You can imagine the heartbreak I felt when I discovered that I was out of noodles. No lo mein noodles. No rice noodles. No udon noodles. Not even thin spaghetti pasta. Naturally, I made the next best thing, rice. But who wants regular brown rice when you can mix it with a bulkier counterpart? Farro can cook like rice, boil it in a pot and let it simmer until cooked or until all the water is gone (according to my grandmothers). Simple. It cooks in about the same length of time as brown rice (30-ish minutes). As with most of my rice and protein meals, I like to round everything out with some sautéed vegetables.
Let’s go on this journey together!
- 1 block of tofu – firm or extra firm is best for frying
- Teriyaki sauce
- Soy sauce
- Lime juice
- Ginger powder
- Garlic powder
- Black pepper
- Oil to fry in – I used sunflowers oil I already had
- Press for a thirty minutes to an hour. Wrap the block in a dish towel, place on a plate, add a plate on top, place a 14.5 ounce can of something on top and set a timer.
- After the tofu is pressed, it should be a little more firm and have less water than it did fresh out of the package.
- Slice it into strips or cubes, whichever you prefer.
- In a separate bowl, mix about 1/2 cup of teriyaki sauce, a couple shakes of soy sauce, lime juice and ginger powder to taste. Make sure it tastes a little too seasoned because the tofu will soak it right up and the intensity will balance out.
- Let marinate for about 30 minutes, this gives you enough time to make the farro and rice.
- Preheat a pan with oil, about a 1/4 inch worth
- When ready, add about 1/2 cup of panko to a bowl with a heavy amount of garlic powder and black pepper. Coat each piece of tofu. Add to the hot oil.
- Fry until golden brown on each side.
Farro and Rice:
- 1 cup of farro
- 1/2 cup of brown rice
- 2 bay leaves
- Dried rosemary
- 1 – 1.5 tsp dried ginger
- Salt – to taste
- Add farro, rice, bay leaves, salt, a couple pinches of dried rosemary and dried ginger to a medium sauce pot.
- Add 3 cups of water, bring to a boil. Let simmer until water fully evaporates or farro and rice are cooked through.
- Remove bay leaves. Add salt to taste, if needed.
Sautéed onions, peppers, tomatoes, with spices of your choosing. I use the seasoned salt blend I created.
Farro is an excellent source for carbs, fiber, protein, Vitamin B3, zinc and magnesium. I don’t shy away from carbs, they are an energy source. Farro is known as an ancient grain that originated in Mesopotamia. Think of it as rice’s older, cooler, bigger cousin that a couple generations removed. It is derived from wheat so it is not gluten-free. Use your discretion and do your research on that fancy Google machine thing.