Crispy Tofu & Millet Stir-Fry with Ginger-Soy Glaze & Charred Broccolini

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 0.5 cup millet, uncooked
• 1 cup vegetable broth, for millet
• 150 g broccolini, cut into florets
• 2 tbsp tamari or low-sodium soy sauce
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 0.5 tbsp maple syrup
• 1.5 tbsp sesame oil, divided
• 1 tbsp avocado oil, for cooking
• 2 tbsp raw cashews, toasted
• 1 tsp sesame seeds, white or black
• 1 stalk scallions, thinly sliced
• 0.25 whole lime, for squeeze

Instructions

1. 1

   Rinse millet and cook in vegetable broth for 15-18 minutes until fluffy and tender; fluff with fork and set aside

2. 2

   While millet cooks, whisk together tamari, ginger, garlic, rice vinegar, maple syrup, and 1 tbsp sesame oil in small bowl to create glaze