Japanese Miso-Glazed Tofu & Farro Breakfast Bowl with Sautéed Ginger Mushrooms

Ingredients

• 150 grams extra-firm tofu, pressed for 10 minutes
• 0.5 cup pearl farro, uncooked
• 1.25 cups vegetable broth, low-sodium
• 100 grams cremini mushrooms, sliced
• 1 tablespoon fresh ginger, minced
• 1.5 tablespoons white miso paste, divided
• 0.5 teaspoon maple syrup, for glaze
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil, toasted
• 1.5 teaspoons avocado oil, for cooking
• 0.5 sheet nori seaweed, cut into strips
• 1 stalk scallions, chopped
• 0.5 teaspoon black sesame seeds, for garnish

Instructions

1. 1

   Press tofu between paper towels for 10 minutes to remove excess water. Cut into 3 thick rectangular slabs.

2. 2

   Bring vegetable broth to a boil in a small pot. Add farro, reduce heat to low, and simmer 25-30 minutes until tender, stirring occasionally.