Marinated Tofu With Brussels Sprouts and Farro

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. Use firm tofu, which will soak up the flavors quickly, then sear it to get those browned edges while keeping it soft and tender inside. Get a head start by cooking your grains a day or two before (farro, like its relative freekah, holds up well in the fridge for a few days). In the spring, try swapping the brussels sprouts for raw cucumbers.