For this month’s Recipe Redux challenge, we are cooking up Plant Protein Power Bowls. What better recipe than this amazing whole grain bowl with the nutrition power of whole grain sorghum, tofu, veggies, and a flavorful peanut Thai sauce. You can get this recipe on the table in minutes if you precook the sorghum, and the flavors, aromas, and colors will get your appetite going. Enjoy!

Yields 4 servings

Stir-Fried Thai Sorghum Bowl (Vegan, Gluten-Free)
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    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 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.


*Learn how to press tofu here:

Nutrition Information per Serving: 416 calories, 17 g fat, 5 g saturated fat, 5 g polyunsaturated fat, 7 g monounsaturated fat, 0 mg cholesterol, 610 mg sodium, 738 mg potassium, 54 g carbohydrate, 5 g fiber, 7 g sugar, 20 g protein



Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian,

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