Home Women’s Diet Stir-Fried Thai Tofu Sorghum Bowl

Stir-Fried Thai Tofu Sorghum Bowl

24 May 2021 4 years ago119 Views

Here’s one of my all time favorite plant-powered, one-dish bowl meals you can whip up in minutes! The rich, creamy Thai-inspired peanut sauce, colorful, crisp vegetables, and crunchy, whole grain, vegan, gluten-free sorghum makes this Stir-Fried Thai Tofu Sorghum Bowl simply crave-worthy. Plus, it’s packed with fiber, protein, and flavor, making this recipe a standby in your kitchen. All you have to do is cook up your sorghum grain, sauté your veggies and tofu, and whip up this creamy Thai peanut coconut sauce.

I’m a huge fan of Thai food traditions, and have spent time studying the food culture in this beautiful part of the world.

Certainly, Thailand has some of the best plant-based cuisine you can find, and it’s no wonder so many of my recipes are inspired by the hallmark flavors of coconut, peanuts, tofu, vegetables, chili pepper, ginger, and cilantro. If you’re interested in learning more about Thai cuisine and food traditions, I encourage you to check out the work of Pailin Chongchitnant who is an expert in this area.

Stir-Fried Thai Tofu Sorghum Bowl

(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

Author: The Plant-Powered Dietitian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

The rich, creamy Thai-inspired peanut sauce, colorful, crisp vegetables, and whole grain sorghum make this vegan, gluten-free Stir-Fried Thai Tofu Sorghum Bowl simply crave-worthy.

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 1/2 cups sliced snow peas
1 tablespoon low-sodium, gluten free soy sauce
1 (15-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes (see notes for how to press tofu)
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, gluten free 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-heat 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 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.