Asian Millet Salad (My Way)

Directions

In a large nonstick skillet, heat the oil over medium-high heat until hot.

Add the tofu, stirring occasionally, and cook until all sides are golden-brown. You may need to lower the heat if it gets too hot.

Meanwhile in a small bowl, whisk together all the dressing ingredients until well blended.

In a large mixing bowl, combine the millet, cooked tofu, bell peppers, peas, water chestnuts, and scallion.

Pour over the salad and toss to combine.

Let salad chill for a while in the refrigerator or overnight.

Top with more scallions if needed and serve.