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.
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
1/3 cup creamy peanut butter
1 tablespoon low-sodium soy sauce
2 1/2 tablespoons maple syrup
1 garlic clove, minced
2 teaspoons minced fresh ginger
1 teaspoon corn starch
Instructions
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.
Sharon Palmer, RDN, for the United Sorghum Checkoff Program
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