Stir-Fried Thai Sorghum Bowl - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Stir-Fried Thai Sorghum Bowl: A gluten-free, vegan dinner with spicy flavors and hearty sorghum. Perfect for Heritage Day traditions. Shop now.
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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 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
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