John Myers
Ingredients for 2 servings:
- 200 g tofu, plain
- 20 g ginger
- 100 g red wine, dry 14%
- 5 tbsp Balsamic vinegar di Modena
- 3 tbsp soy sauce (tamari)
- 3 tbsp maple syrup
- 1 tbsp water or oil for frying
- 80 g onion(s), cut into small pieces
- 2 cup(s) water, if needed, approx. 320 g
- 1 tbsp tomato paste, ad tube
- 20 peppercorns, ground
- 1 tbsp soy sauce (tamari)
- 1 cup millet, whole, approx. 160 g OR:
- Buckwheat, whole OR:
- Rice (brown grain rice)
- Water, boiling
- 2 cups water
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 20 minutes
gluten-free, vegan
Dice the tofu and place it in a bowl or small saucepan. Add 20g of finely chopped ginger, dry red wine, 5 tbsp Balsamic di Modena, 3 tbsp each of tamari and maple syrup. Mix everything together; the tofu should be almost covered. Let it stand for approx. 60-120 minutes, stirring occasionally. In a small saucepan, sauté the onion in a little water or oil, add the pickled tofu and its liquid, ground pepper, and tomato paste. Bring to a boil, reducing the heat and adding a little water if necessary. Season to taste. Remove from the heat and stir in 1 tbsp tamari, but do not bring back to a boil. In the meantime, rinse one cup of millet with boiling water to remove any bitterness. Then add the millet to the 2 cups of boiling water. Be careful! With a small pot, it can easily overflow. To prevent this, simply place a wooden or metal whisk vertically or at an angle in the pot. Bring water to a boil, reduce heat, and cook with the lid closed for about 6-20 minutes, depending on the type of millet. Once the water is below the surface of the millet, let it swell for about 8-10 minutes. The millet will then be almost white, dry, and beautifully grainy. Divide the millet between 2 or 3 dinner plates and top with the tofu. My own recipe
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