Millet & tofu bake with pressed chicory, radish & cucumber salad
category: grains | season: spring | uploaded: 21 June 2010
This dish is suprisingly light & perfect for a warm summer evening!
ingredients
- 1/2 cup millet (already cooked)
- 1/2 pack of tofu
- 1 onion (finely sliced)
- 2 medium carrots (finely sliced half moons)
- sunflower seeds - 1 tablespoon
- Shoyu - 1 - 2 tablespoons
- Brown rice vinegar - 1-2 tablespoons
- Sesame oil
- For the pressed salad:
- Cucumber (finely sliced)
- Chicory (finely sliced)
- Radishes (finely sliced, half moon)
instructions
- Saute the onions and carrots in sesame oil for about 10 minutes until soft. Scramble the tofu (with your hands!) into a bowl & add the onions and carrots. Add the pre-cooked millet. Next add the sunflower seeds and mix it all together.
- Now it's time to add the shoyu and brown rice vinegar. Start off by adding 1 tablespoon of each and then give it a taste. If you'd like it saltier add more shoyu and if you think it needs a little lift then add a bit more brown rice vinegar.
- Once you've mixed everything together, transfer the mixture to a suitably sized oven dish & bake for 20 minutes on a medium heat (about 200 degrees).
- For the pressed salad: Combine all the ingredients in a salad press and cover with a generous sprinkle of umeboshi vinegar. Give it a little knead and then put the lid on. Leave for at least an hour before serving.
- Note: the tofu and millet mixture isn't supposed to hold together so don't be alarmed by it's crumbly nature!