Step 1

Preheat oven to 425°. Toast farro in a large wide pot over medium heat,  stirring often, until golden brown, about 4 minutes. Remove from heat and pour in cold water to cover grains by 1"; season generously with salt. Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming foam from surface, until grains are tender but still have some bite, 25–30 minutes. Drain farro and return to pot off heat; cover to keep warm.

Step 2

While farro is cooking, cut tofu lengthwise to create 2 wide, flat slabs.  Pat dry with paper towels to remove as much moisture from surface as possible. Arrange in a single layer in a large shallow bowl.

Step 3

Whisk ginger, tamari, fish sauce, and cumin in a small bowl to combine. Pour half of marinade over tofu and gently turn to coat evenly.

Step 4

Toss scallions and brussels sprouts with 2 Tbsp. oil and remaining marinade on a large rimmed baking sheet to coat well; season with salt. Spread out vegetables to ensure everything cooks evenly and roast, tossing halfway through, until deeply browned in spots, 20–25 minutes.

Step 5

Finely grate zest from lemon over vegetables, then squeeze juice over. Add parsley and toss well to combine.

Step 6

Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed, cook tofu, undisturbed, until dark brown and very crisp, about 2 minutes. Carefully turn over and cook on other side until dark brown and very crisp, about 2 minutes. Transfer tofu to a cutting board and slice as desired.

Step 7

Divide farro and tofu evenly among bowls. Scatter brussels sprouts mixture on top.