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

Sharon Palmer

Here’s a plant-powered one-dish bowl you can whip up in minutes! The  rich, creamy Thai-inspired peanut sauce; colorful, crisp vegetables; and crunchy, whole grain, 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. 

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

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  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


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.


*Learn how to press tofu here.


  • 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

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16 thoughts on “Stir-Fried Thai Tofu Sorghum Bowl (Vegan, Gluten-Free)

  1. […] A true staple in any vegetarian or vegan kitchen, tofu is a beloved ingredient in so many dishes. But perhaps you’re still unsure of it? If it helps, tofu is simply made from curdled soy milk, in a process similar to how cheese is made. The curds get pressed together into cakes which are what you find at the grocery store. Not only is it versatile, literally a blank canvas when it comes to cooking, but tofu is a great source of plant-based protein says Palmer. Sharon loves it’s practicality too, “you can substitute tofu with just about any cooked meat, poultry, or fish, in anything from casseroles to pasta dishes.” Her tip for best results? “Press out the extra liquid (using a tofu press or just something heavy to place around tofu wrapped in paper towels), and then cube it to use in stir-fries, baked tofu, or in casseroles.” Looking for a great tofu recipe? Here is one of Sharon’s favorites: Stir Fried Thai Tofu Sorghum Bowl. […]

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