Stir-Fried Thai Sorghum Bowl - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

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 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
• 1/3 cup creamy peanut butter
• 2 1/2 tablespoons maple syrup
• 1 garlic clove, minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon corn starch