Thoroughly rinse produce and pat dry. Cut tofu into 3/4" cubes and place on a paper towel in a single layer. Removing moisture allows tofu to better absorb flavor from the marinade. In a medium mixing bowl, combine soy sauce, brown sugar, Gochujang, sesame oil, ginger, and sesame seeds. Stir to combine and add drained tofu. Toss gently to coat and set aside to marinate at least 10 minutes.

While tofu marinates, bring a medium pot with 3 cups lightly salted water to a boil. Place a colander in the sink. Add farro to pot, return to boil, then reduce heat to simmer. Cook 20 minutes, stirring occasionally, until grains are tender. Drain in colander and set aside.

Trim and thinly slice green onions at an angle (bias), keeping white and green parts separate. Add white parts to the bowl with marinated tofu. Trim ends of broccolini and cut into 1-1/2" pieces. Stem, seed, and slice red bell pepper into thin 1/4" strips.

Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add tofu to pan using a slotted spoon, reserving marinade to season vegetables in step 5. Sear tofu on 2-3 sides until lightly caramelized, about 10 minutes total, and remove to a plate.

Return pan to heat (no need to wipe clean) and add 1 tsp. olive oil. Add broccolini and red bell pepper. Cook for about 5-6 minutes, stirring often, until vegetables begin to soften. Add cooked farro and reserved marinade. Stir to combine and cook 4 minutes, or until vegetables are tender and marinade has thickened slightly.

Place a bed of farro stir fry on a plate or in a shallow bowl. Arrange tofu pieces on top, garnish with green parts of green onions, and serve.