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4 servings
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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

Instructions
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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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