Stir-Fried Thai Sorghum Bowl | The Whole Grains Council

Ingredients

• 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)