Stir-Fried Thai Tofu Sorghum Bowl

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.

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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.

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the cooked sorghum among 4 bowls and top with the vegetables and tofu.

Notes

*Learn how to press tofu here.

  • Category: Entree
  • Cuisine: Thai, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 416
  • Sugar: 7 g
  • Sodium: 610 mg
  • Fat: 16 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 5 g
  • Carbohydrates: 54 g
  • Fiber: 5 g
  • Protein: 20 g

Keywords: stir fry, best veggie stir fry, healthy stir fry

For more plant-powered one dish meals, check out some of my favorites:

Easy Vegetable Tofu Bibimbap Skillet
Thai Tofu Veggie Noodle Bowl
Chipotle Tomato Rice Power Bowl

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