Tofu and Vegetable Stir-Fry with Millet Porridge (Kodo ko Dhedo)

Ingredients

• 1 cup Millet Flour
• 3 cups Water
• 1/4 teaspoon Salt
• 1 block Firm Tofu
• 2 tablespoons Soy Sauce (Gluten-Free)
• 1 teaspoon Ginger (minced)
• 1 teaspoon Garlic (minced)
• 2 cups Mixed Vegetables (Bell peppers, Broccoli, Carrots)
• 1 tablespoon Sesame Oil
• 2 tablespoons Green Onions (chopped)

Instructions

1. 1In a medium saucepan, bring 3 cups of water to a boil over high heat (212°F / 100°C). While the water is heating, press the block of firm tofu to remove as much excess water as possible, then cut it into 1-inch cubes.
2. 2Once the water is boiling, gradually whisk in the 1 cup of millet flour. Continue whisking constantly for about 1 minute to prevent any lumps from forming. Reduce the heat to low (180°F / 82°C), cover the saucepan, and let it simmer for 20-25 minutes, stirring frequently with a spoon, until the porridge is thick and smooth. Stir in the 1/4 teaspoon of salt.
3. 3While the dhedo simmers, heat the 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat (375°F / 190°C). Add the 1 teaspoon of minced ginger and 1 teaspoon of minced garlic and stir-fry for about 30 seconds until fragrant.
4. 4Add the cubed tofu to the skillet and stir-fry for 5-7 minutes, turning occasionally, until it is golden brown on most sides.
5. 5Add the 2 cups of mixed vegetables (bell peppers, broccoli, carrots) to the skillet with the tofu. Continue to stir-fry for another 5-7 minutes, or until the vegetables are tender-crisp, meaning they are cooked through but still have a slight bite.
6. 6Pour the 2 tablespoons of gluten-free soy sauce into the skillet. Stir everything together and cook for 1 more minute to allow the sauce to coat the tofu and vegetables.
7. 7To serve, spoon a generous portion of the warm millet dhedo into bowls. Top the dhedo with the stir-fried tofu and vegetables. Garnish with the 2 tablespoons of chopped green onions.

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