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

Instructions

1. 1In a medium saucepan, bring 3 cups of water to a boil over high heat (100°C / 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 2.54 cm 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 (82.22°C / 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 (190.6°C / 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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