Asian Millet Salad (My Way) Recipe

Name: Asian Millet Salad (My Way)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Asian Millet Salad (My Way) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Millet Salad (My Way)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions