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 ts 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, 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! From: “Hayes Theiling Dorton, MPL Corporation” <HAYES@MPLVAX.MPL.COM>. Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.