• sorghum bowl:
  • 2 tsp peanut oil
  • veggies: 2 cups chopped asparagus spears, 2 sliced carrots, 1 sliced bell pepper, 1 cup sliced snow peas
  • spices: 1 tbsp grated ginger, 1 minced garlic clove,
  • 1 tbsp soy sauce (gf: tamari / coconut aminos)
  • 200g cubed extra-firm tofu
  • 1 cup cooked sorghum (according to package directions)
• thai sauce:
  • 1 cup light canned coconut milk
  • 1 tbsp thai red curry paste
  • 1/3 cup creamy peanut butter
  • 1 tbsp soy sauce
  • 2 tbsp syrup
  • 1 minced garlic clove
  • 2 tsp minced fresh ginger
  • 1 tsp rice starch

⠀ ⠀ ⠀➜ instructions

• stir fry:
  • heat the peanut oil in a skillet and add the asparagus, carrots, ginger and garlic and cook for a minute - then add some tbsps of water to the skillet and cover; let the vegetables steam for until bright and tender
  • add the red pepper, snow peas and soy sauce to the skillet, cook, stirring constantly until all the vegetables are tender-crisp - remove the vegetables
  • return skillet to the heat and cooke the tofu, cook until lightly browned and crisp on all sides
  • whisk together all of the ingredients for the sauce then pour over the tofu until sauce has thickened - add back in the vegetables and toss once more to coat
  • eat the stir-fry with the sorghum!