- 150 g millet
- 2 large red bell peppers, halved lengthwise and seeded
- Baked tofu (see below)
- 2 medium carrots, grated
- 4 g fresh coriander, chopped
- 45 mL canola oil
- 22 mL reduced-sodium soy sauce
- 5 g habanero or jalapeño pepper, minced
- 1 garlic clove, minced
- 2 g fresh ginger, grated
- 2 pinches of sugar
- 450 g firm tofu
- 15 mL reduced-sodium soy sauce
- 15 mL rice wine or sherry
- 15 mL rice vinegar or cider vinegar
- 1 garlic clove, chopped finely
- 4 g fresh ginger, peeled and minced
- 30 mL water
- 5 g chili paste
- 8 g corn starch
Nutritional values (per serving):
|Total carbs:||35.8 g|
|Total fat:||19.2 g|
|Saturated fat:||1.9 g|
- Drain the tofu, wrap it in a paper towel, and place it on a plate. Put another plate on top of the tofu and weigh it down with something heavy (eg, bag of dry beans). Let it stand for 30 minutes.
- Unwrap the tofu, wipe dry, and dice it into small pieces. Combine all ingredients (except corn starch) with the tofu in a plastic bag. Place in refrigerator for 2 hours, turning a few times.
- Preheat the oven to 180°C. Line baking sheet with parchment paper.
- Drain the tofu and place it in a large bowl. Sift the corn starch over the tofu and transfer to the baking sheet. Bake, turning several times, until crisp and brown, about 45 minutes.
- Position the rack in the upper third of the oven; preheat to 220°C.
- Combine 450 mL water and millet in a medium saucepan and bring to a boil over high heat. Cover, reduce heat to maintain a simmer, and cook until the millet is tender and the liquid is absorbed, 18 to 22 minutes.
- Meanwhile, place bell pepper halves cut-side up in a broiler-safe pan. Bake until they start to soften, 6-10 minutes. Remove from the oven. Turn broiler to high.
- Combine tofu, carrots, coriander, oil, soy sauce, pepper, garlic, ginger, and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture.
- Broil the peppers until heated through and the millet starts to brown, 4-6 minutes.
Did you know that tofu is made by coagulating soy milk? Well known for its high vegetable protein content, tofu contains almost no saturated fats: a major advantage. It is recommended to limit our animal protein consumption because some meat contains a lot of saturated fat. (Prefer unsaturated fat to saturated fat: http://www.who.int/mediacentre/factsheets/fs394/en/)