Rinse the farro well. Cover it with the water, add the salt, and sesame oil, and bring it to a boil. Reduce to a simmer, cover, and cook for 20-30 minutes until tender. Drain and return to the pot.

While the farro cooks make the vinaigrette & boil your eggs. For a perfectly soft boiled egg, bring a small pot of water to a full boil, lower the eggs into it, cook for 6 minutes, submerge in an ice bath until cool to the touch, and then remove and peel. To make the vinaigrette, whisk all the ingredients in a small bowl.

Toss a third of the vinaigrette with the diced avocado, reserve the rest for the farro & tofu.

When the farro is done stir in a third of the vinaigrette, and then heat a large skillet with a splash of oil (I prefer grapeseed), and stir fry the shredded tofu until just warm, about 5 minutes. Stir in the last third of the vinaigrette. Turn off the heat.

To assemble the bowl put the farro in first and then top with the tofu & avocado. Add fresh basil, microgreens, the scallions, and the egg. A few cracks of fresh pepper. A sprinkling of salt if desired. Sriracha never hurt anything.