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Stir-Fried Tofu Sorghum Bowl
Gluten-free sorghum is emerging on menus in everything from risotto-style sides to Asian stir-fries and taco fillings. The high-fiber, high-protein grain has a neutral flavor, making it a good base for a spicy Thai dish like this bowl. Chef Sharon Palmer keeps it vegan with the addition of tofu, but chicken, pork, beef or seafood can easily be swapped in, as can any fresh vegetables.
Servings
4
4
Cuisine Type
- asian
Day Part
- Dinner
Menu Part
- Entree
Main Ingredient
- Grains
Chef Sharon Palmer
Dietitian and author of “The Plant-Powered Diet”
Los Angeles
Gluten-free sorghum is emerging on menus in everything from risotto-style sides to Asian stir-fries and taco fillings. The high-fiber, high-protein grain has a neutral flavor, making it a good base for a spicy Thai dish like this bowl. Chef Sharon Palmer keeps it vegan with the addition of tofu, but chicken, pork, beef or seafood can easily be swapped in, as can any fresh vegetables.
Ingredients
Sorghum bowl
1 cup whole grain sorghum
1 lb. extra-firm tofu
4 tsp. peanut oil, divided
2 cups chopped asparagus spears
2 carrots, peeled and sliced
1 tbsp. grated ginger
2 garlic cloves, minced
1 tbsp. water
1 red bell pepper, seeded and sliced
1 1/2 cups sliced snow peas
1 tbsp. low-sodium soy sauce
Thai sauce
1 cup light canned coconut milk
1 tbsp. Thai red curry paste
1/3 cup creamy peanut butter
1 tbsp. low-sodium soy sauce
2 1/2 tbsp. sorghum syrup or maple syrup
1 garlic clove, minced
2 tsp. minced fresh ginger
1 tsp. cornstarch
Steps
In medium saucepan, bring 4 cups water to a boil. Add sorghum; cover with a tight-fitting lid. Reduce heat to medium and simmer 45 minutes or until tender. Fluff with a fork and keep warm.
Meanwhile, press tofu for 30 minutes to extract water; cut tofu into 1-inch cubes.
In wok or large skillet over medium-high heat, heat 2 teaspoons oil. Add asparagus, carrots, ginger and garlic; stir-fry for 1 minute. Add water; cover and let vegetables steam for 2 minutes.
Add red pepper, snow peas and soy sauce to wok. Cook, stirring constantly, 3 to 4 minutes longer or until all vegetables are tender-crisp. Remove vegetables and wipe wok clean with paper towel.
Return wok to medium-high heat. Add remaining peanut oil and swirl to coat, then add tofu. Cook 5 minutes until lightly browned and crisp on all sides, turning occasionally.
In small bowl, whisk together coconut milk and remaining Thai sauce ingredients; pour over tofu. Cook 4 to 5 minutes longer until sauce thickens and tofu is coated. Return vegetables to pan; toss once more to coat.
Divide cooked sorghum among four to six bowls; top with vegetables and tofu.
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