2 cup cooked millet
6 tablespoon mirin or dry sherry
1 10-oz package of tofu,
3 tablespoon soy sauce
3/4 cup chopped snow peas
1 1/2 tablespoon rice or cider vinegar
3/4 cup frozen peas, thawed
1 clove garlic, minced
1 8-oz can sliced water
1 teaspoon sugar (or other sweetener)
1/2 cup chopped scallion
In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion.
In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar. Pour over the salad and toss to combine.
Although the original recipes didn't say to, I let both of these salads chill for awhile to let the flavors blend before I served them. I think that this step is a particularly good idea for the Asian Millet salad, as it allows the tofu to absorb the flavors of the dressing. If you try these, I hope you enjoy them as much as I did!
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