Add the farro and 3 1/2 cups of the broth to a medium saucepan, and simmer for about 90 minutes. Once the grains are cooked to the desired texture, drain any excess broth.

When there are about 15 minutes left, steam the broccoli, cabbage, and carrots (and any other veggies you want) in a small saucepan.

At the same time, bring the remaining 2 cups of broth to a boil in a saute pan or skillet. Slice the tofu into 1/2” strips, and simmer gently in the broth, for about 10 minutes.

One more thing while you’ve got all this going on: Toast the sesame seeds until they’re lightly browned.

Mix the cooked vegetables into the farro. Salt and pepper to taste.

To serve, place the farro and vegetables in a bowl and gently lay the tofu on top using a slotted spoon. Sprinkle the tofu with the sesame seeds and serve.