Mommy Cafe

Vegetarian home cooking, kid tested and approved

Peanut Millet with Tofu

Yum!!  That’s about all I can say about this dish!  It was my first experience with millet, and it was a happy one.  I’m a huge fan of peanut butter, so this dish was right up my alley.  The peanut sauce recipe come from Vegetarian Planet, a must-have for all kitchens, vegetarian or otherwise.  You could easily substitute pasta, rice, or any grain for this recipe and end up perfectly happy with the results!  The veggies can also be varied to your liking.  I tried red pepper and wasn’t excited about the flavor combination, so I’ve omitted it from this recipe.

Prep and cook time: 30 minutes.Peanut Millet with Tofu

Peanut Millet with Tofu

  • 3 cups roasted or grilled vegetables (my faves are carrots, zucchini, and bok choy), chopped into 1/4″ pieces
  • 1 package firm tofu, cut into cubes
  • 2 T. olive oil, divided
  • Salt and Pepper
  • 1 c. millet
  • 1/4 c. peanut butter
  • 1/2 c. coconut milk
  • 1 T. soy sauce
  • 3 T. rice vinegar
  • 2 tsp minced fresh ginger
  • 2 garlic cloves, minced
  • 2 tsp dried cilantro

Drizzle chopped vegetables with 1/2 T olive oil and sprinkle with salt and pepper.  Place on the grill over medium-high heat or roast in the oven at 350 degrees for about 20 minutes.

Cook millet according to package directions.

Heat remaining olive oil in a large skillet over high heat.  Add tofu cubes and pan fry until golden brown.  Blot excess oil with paper towel and reserve.

While vegetables, millet, and tofu are cooking, make peanut sauce.  In a large bowl, whisk together peanut butter and coconut milk until the mixture is smooth.  Add soy sauce, vinegar, ginger, garlic, and cilantro.

Combine vegetables and tofu and stir in peanut sauce.  Serve over millet.

Serves 4

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April 18, 2010 - Posted by | Learning to Love Millet, Learning to Love Tofu, Recipes, Vegetarian |

2 Comments »

  1. I’m making this with Sunbutter since Mike is allergic to peanuts. Thanks for the recipe Becky!

    Comment by Kristin W | April 20, 2010 | Reply

  2. Hi Becky, this stuck in my mind as *yum*, so now we’re having it for supper — with quinoa, I hope that works! (I marinated the tofu in slabs, thinking we would have baked tofu, but that should work, too!)

    Comment by Greta | April 22, 2010 | Reply


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