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