Nothing lives up more to hot summer days than this summer grain salad. It’s a perfect lunch on hot days as well as it’s a mouthwatering addition to picnics and potlucks. Once the millet is cooked and cooled it’s a matter of minutes to get the bowl ready. Since you will need to use cooled millet, it’s easiest if you cook it the day before, or at least a couple of hours before.
What I am especially proud of is the tofu-marinade. I’ve always been looking to a way to make tofu …well … not boring. This soy-tahini-honey glaze is so easy and delicious (hello, 3 ingredients!) that lately I seem to prepare tofu exclusively this way. It’s my favorite quick and easy tofu marinade. So when you are finished mixing the tofu glaze, try not to eat it as is before marinating the tofu ;-)
You can alter the ingredients in any way imaginable: Add black or white beans, arugula, or olives. Substitute fresh tomatoes for dried ones, add capers, or chickpeas,… Do you see where I am going with this?
I added homemade semi-dried tomatoes, which I think are literally made for this salad. They taste slightly sweet and still have a moist center unlike sundried ones. Don’t get me wrong, I love sundried tomatoes. But I like semi-dried ones a tad better.
Maybe one more thing: The tofu slices in the ingredients-picture above look pretty perfect. This is not always the case. Sometimes they break when I turn them around in the pan. But it doesn’t really matter since you will cut the tofu into pieces later anyways. I just had luck with the batch in the picture ;-)
Since you will need cooled millet, it’s easiest if you cook it the day before, or at least a couple of hours before. You can alter the ingredients in any way imaginable: Add black or white beans, arugula, or olives. Substitute fresh tomatoes for dried ones, add capers, or chickpeas,… Do you see where I am going with this? Also: The tofu marinade is really addictive – so go ahead and use it for other tofu dishes too.
- 1 cup (240 ml) hulled millet
- 1/2 lb (220 g) firm tofu
- 1/2 English cucumber
- Semi-dried tomatoes (recipe here) or sundried-tomatoes, as many as you like
- Fresh basil leaves (about 10 large leaves, large ones torn)
- 1 tablespoon each, black and white sesame, lightly toasted in a pan without oil
- 1 tablespoon roasted peanuts (lightly salted or unsalted), coarsely crushed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons soy sauce (I used a “thin soy sauce” from Thailand)
- 2 tablespoons tahini
- 1 ½ tablespoons honey
- 2 teaspoons basil pesto
- 1 teaspoon olive oil
- 1 teaspoon lime juice
- Cook millet according to instructions (I used 1 cup milled, 2 ½ cups water, and ¼ teaspoon fine salt). Let it cool.
- Pat tofu dry with a kitchen paper and cut it into 3/4 to 1-inch-thick slices.
- Combine all the ingredients for the tahini-tofu-marinade in a small bowl and stir together.
- Place the tofu slices in a shallow pan or on a plate and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are well coated with marinade.
- Heat a skillet (preferably nonstick) with very little oil over medium high heat. Add the tofu slices. If you have any leftover glaze, pour them over the tofu. Turn the tofu when the bottom side is nicely browned. It doesn’t matter if some slices break, you will cut them later anyway.
- Transfer the tofu to a cutting board or plate when both sides are browned. Let it cool slightly and cut into bite-size chunks.
- Wash and cut the cucumber into slices. Halve (or quarter) the slices and lightly salt and pepper them.
- Mix millet with tofu, tomatoes, cucumber, basil, peanuts, and sesame seeds until well combined (keep some sesame seeds, peanuts, and basil leaves for sprinkling on top).
- Mix and add dressing ingredients. Carefully stir until combined.
- Add salt and black pepper to taste. Sprinkle with some sesame seeds, peanuts, and basil leaves.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to [email protected]