Asian Millet Salad
2 c Cooked millet
6 tb Mirin or dry sherry
1 10-oz package of tofu, Diced
3 tb Soy sauce
3/4 c Chopped snow peas
1 1/2 tb Rice or cider vinegar
3/4 c Frozen peas, thawed
1 Clove garlic, minced
1 8-oz can sliced water Chestnuts
1 t Sugar (or other sweetener)
1/2 c 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, vinegar, garlic, and sugar. Pour over the salad and toss to combine.
Original Poster’s Note: Although the original recipes didn’t say to, I let the salad chill for awhile to let the flavors blend before I served; it allows the tofu to absorb the flavors of the dressing.
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