Tofu Stir-fry with Millet

So yesterday, I bought for the first time Millet – and ancient corn that came to us from Asia. I am just surprised about the wonderful taste it has, slightly sweet, not too nutty and it has a very stick consistency – reminded me a bit of polenta which I really love.

This recipes contains 3 types of Superfoods:

  • Millet
  • Broccoli
  • Soy (tofu)

Stir fry Millet


  • Cooked Millet (it will be the side to go with the stir-fry)
  • Broccoli
  • Carrots, cut in small juliennes
  • Shitake mushrooms (or any other of your favorite mushrooms)
  • Spring onions, chopped into small rings
  • Tofu, cut into long dices
  • Peanut Butter – Soy sauce – Agave syrup sauce (pre-prepared)


  • Cook the millet, following the instructions on the pack
  • Put olive oil into a large pan and when hot, add all the vegetables and tofu into it, fry briefly and then lower the heat
  • When the vegetables are tender, add the peanut-soy-agave sauce and mix well
  • Serve with the millet and discover this new interesting grain, which is versatile (look out for my other recipes to come!)


Peanut-Soy-Agave sauce:


  • This is very easy sauce that you can prepare once a big amount and then keep for a few days in the fridge
  • Heat up a pan and when hot, add the soy sauce and the peanut butter, dissolve the peanut butter in the soy sauce
  • When you get a nice, pasty, creamy liquid, add the agave syrup to sweeten just to your taste
  • In case the taste is too strong (too salty, too sweet) just add some water

I would love to hear your thoughts!