Little Millet Stir-Fry with Tofu and Vegetables

Ingredients

• little millet — 250 g
• water — 1 cup (about 1 cup: the same book uses 3/4 cup per 180 g of little millet, pressure-cooked to one whistle)
• tofu — 180 g (diced)
• vegetable oil — 15 g
• sesame oil — 15 g
• garlic — 2 cloves (minced)
• ginger — 1 inch (grated)
• onion — 1 (thinly sliced)
• bell pepper — 1 (thinly sliced)
• carrots — 2 (cut into thin strips)
• broccoli florets — 250 g
• soy sauce — 15 g
• salt and pepper (to taste)
• fresh coriander or spring onion greens (optional garnish)

Method

1. Dry-roast the little millet in a pan for 2 minutes, then rinse it in cold water and drain.
2. Pressure-cook it with about 1 cup of water, adding a little salt, until the cooker whistles once. Spread it on a wide plate to cool.
3. Heat the vegetable oil in a wok or large pan over a fairly high flame. Stir-fry the tofu until it is lightly browned and crisp, then lift it out.
4. Add the sesame oil to the same pan and fry the garlic and ginger for about a minute.
5. Add the onion, bell pepper, carrots and broccoli and stir-fry for 5 to 7 minutes, until tender but still crisp.
6. Return the tofu to the pan, add the cooked millet and mix.
7. Sprinkle over the soy sauce, season with salt and pepper and toss for 2 to 3 minutes more. Garnish with coriander or spring onion if you like.