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About the Dish

  • Farro


  • Tofu


  • Zucchini


  • Mixed Mushrooms

    Mixed Mushrooms

  • Sweet Peppers

    Sweet Peppers

  • Green Onion

    Green Onion

  • T. Lish Sweet Garlic Dressing

    T. Lish Sweet Garlic Dressing

  • Salad Tomatoes

    Salad Tomatoes

  • Parsley



In a medium saucepan with a lid, combine farro, 3 cups water and 1/4 teaspoon kosher salt. Place over high heat. When liquid comes to a boil, reduce heat to a lively simmer, and cover saucepan. Cook until farro is tender and pleasingly chewy, about 15 minutes. Drain well, cover and set aside until serving time.
Prepare your mise en place: Drain tofu block, and pat dry; cut into 1/2-inch dice. Halve zucchini lengthwise; cut crosswise into 1/4-inch slices. Remove mushroom stems and slice caps. Remove stem and seeds from peppers; thinly slice flesh. Trim and thinly slice green onion. Pick and chop parsley leaves. Halve tomatoes.
In a large skillet, heat 2 teaspoons olive oil over medium-high heat. When oil is shimmering, scatter in tofu in a single layer. Cook undisturbed until lightly browned on bottom, 2 to 3 minutes. Toss, and cook 2 minutes more, turning once. Add zucchini and cook, tossing often, until tender and lightly browned, about 2 minutes more.
Add mushrooms in a single layer. Sprinkle with 1/4 teaspoon kosher salt. Cook undisturbed, 1 minute. Turn mushrooms, and cook 1 minute more. Add peppers and half of green onions. Cook, tossing often, until mushrooms are softened and peppers and green onions are fragrant and shiny, 1-2 minutes more.
Remove from heat. Add Sweet Garlic dressing. and gently stir to combine well.
In a bowl, combine tomatoes, remaining 1 teaspoon olive oil and half of parsley. Season as desired with kosher salt and pepper.
Uncover farro, and stir in remaining green onion and parsley. Divide farro between 2 big bowls or pasta plates. Top with tofu-zucchini mixture. Arrange tomatoes on side, and enjoy!