- To make sorghum bowl, heat 2 teaspoons peanut oil in a large non-stick skillet or wok over medium-high heat. Add the asparagus, carrots, ginger and garlic and stir fry for 1 minute. Add the water to the skillet and cover; let the vegetables steam for about 2 minutes, until bright and tender.
- Add the red pepper, snow peas and soy sauce to the skillet. Cook, stirring constantly, 3-4 minutes more, or until all the vegetables are tender-crisp. Remove the vegetables and wipe skillet clean with a paper towel.
- Return skillet to medium-high heat. Add the remaining peanut oil and swirl to coat, then add the tofu. Cook until lightly browned and crisp on all sides, turning occasionally, 5 minutes.
- Whisk together all of the ingredients for the Thai sauce then pour over the tofu. Cook for 4-5 minutes until the sauce has thickened and tofu is coated. Add back in the vegetables and toss once more to coat.
- Divide the cooked sorghum among 4 bowls and top with the vegetables and tofu.
Banner Image:
StirFriedThaiSorghumBowl_SharonPalmer.png
Ingredients:
Sorghum Bowl:
4 teaspoons peanut oil, divided
2 cups chopped asparagus spears
2 carrots, peeled and sliced
1 tablespoon grated ginger
2 garlic cloves, minced
1 tablespoon water
1 red bell pepper, cored and sliced
1 ½ cups sliced snow peas
1 tablespoon low-sodium soy sauce
1 (15-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
2 cups cooked sorghum (according to package directions)
Thai Sauce:
1 cup light canned coconut milk
1 tablespoon Thai red curry paste
⅓ cup creamy peanut butter
1 tablespoon low-sodium soy sauce
2 ½ tablespoons maple syrup
1 garlic clove, minced
2 teaspoons minced fresh ginger
1 teaspoon corn starch
Nutrition:
Calories: 416, Total Fat: 17g, Saturated Fat: 5g, Sodium: 610mg, Carbohydrate: 54g, Fiber: 5g, Sugar: 7g, Protein, 20g
Author:
Sharon Palmer, RDN, for the United Sorghum Checkoff Program
Dietary choice:
Vegetarian Vegan Gluten-free
Description:
Sharon Palmer, RDN, demonstrated this deliciously spiced Thai sorghum bowl at our 2016 Whole Grains Away from Home conference in Chicago. Watch her make the dish here .
