Servings: 1
Ingredients
- 2 c. Cooked millet
- 6 Tbsp. Mirin or possibly dry sherry
- 1 x 10-ounce package of tofu, Diced
- 3 Tbsp. Soy sauce
- 3/4 c. Minced snow peas
- 1 1/2 Tbsp. Rice or possibly cider vinegar
- 3/4 c. Frzn peas, thawed
- 1 x Clove garlic, chopped
- 1 x 8-ounce can sliced water Chestnuts
- 1 tsp Sugar (or possibly other sweetener)
- 1/2 c. Minced scallion
Directions
- 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 refrigeratefor awhile to let the flavors blend before I served them. I think which 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,
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