Asian Millet Salad (My Way)

• 2 cups millet cooked
• 1 tablespoon vegetable oil
• 10 ounces tofu diced into 1/2-inch cubes
• 1/2 each sweet yellow bell peppers diced
• 1/2 each sweet red bell peppers green or red, diced
• 8 ounces water chestnuts can sliced
• 1/2 cup scallions, spring or green onions chopped
• 2 tablespoon olive oil, extra-virgin or peanut butter, or sun-flower oil
• 1 teaspoon sesame oil or to taste
• 1 1/2 tablespoons honey or to taste
• 3 tablespoons soy sauce, tamari or to taste
• 1 1/2 tablespoons rice vinegar or to taste
• 1 cup green peas frozen, thawed
• 1 each garlic cloves minced

1. In a large nonstick skillet, heat the oil over medium-high heat until hot.
2. Add the tofu, stirring occasionally, and cook until all sides are golden-brown.
3. You may need to lower the heat if it gets too hot.
4. Meanwhile in a small bowl, whisk together all the dressing ingredients until well blended.
5. In a large mixing bowl, combine the millet, cooked tofu, bell peppers, peas, water chestnuts, and scallion.
6. Pour over the salad and toss to combine.
7. Let salad chill for a while in the refrigerator or overnight.
8. Top with more scallions if needed and serve.

millet cooked, vegetable oil, sweet yellow bell peppers, sweet red bell peppers, water, scallions, olive oil, sesame oil, honey, soy sauce, rice vinegar, green peas, garlic

Taken from recipeland.com/recipe/v/asian-millet-salad-my-way-53530 (may not work)