Millet bowl with tofu, broccoli and tahini-miso sauce

Ingredients

For 1 serving

• Millet65 g
• Tofu130 g
• Broccoli150 g
• Carrots50 g
• Tahini12 g
• Miso8 g
• Lemon juice1 tablespoon
• Extra virgin olive oil5 g
• Sesame seeds4 g

Contains: soy, sesame

In season: October – April

Method

1. Rinse the millet in a sieve under running water, put it in a small pan with twice its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 15 minutes, until the water is absorbed; fluff it up with a fork.
2. Meanwhile wash the broccoli and divide it into florets, peel the carrot and cut it into sticks; steam them for 7 minutes, until a fork goes in easily but they are still bright.
3. Drain the tofu, pat it dry with kitchen paper and cut it into 2 cm cubes.
4. Heat the oil in a non-stick pan over medium-high heat and fry the tofu for 6–8 minutes, turning, until golden on all sides.
5. Mix the tahini with the miso, lemon juice and lukewarm water, a spoonful at a time, until creamy and pourable.
6. Assemble the bowl with the millet, vegetables and tofu, pour over the sauce and finish with the sesame seeds.