Ingredients Jump to Instructions ↓

  1. 2 cups Cooked millet

  2. 6 tablespoons Mirin or dry sherry

  3. 1 10-oz package of tofu,

  4. Diced 3 tablespoons Soy sauce

  5. cup Chopped snow peas

  6. 1 1/2 tablespoon Rice or cider vinegar

  7. cup Frozen peas, thawed

  8. 1 Clove garlic, minced

  9. 1 8-oz can sliced water

  10. Chestnuts

  11. 1 teaspoon Sugar (or other sweetener)

  12. cup Chopped scallion

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion.

  2. In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar. Pour over the salad and toss to combine.

  3. 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!

  4. From: "Hayes Theiling Dorton, MPL Corporation" .

  5. Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.


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