Pan Seared Tofu with Millet Polenta and Mushroom Sauce
(Yield: 2 servings)

Ingredients:
1lb tofu
¼ cup safflower oil
2 T sesame oil
1 cup millet
1 onion, sliced
2 cloves garlic, minced
½ cup crimini or shitake mushrooms
1 cup sliced radish
½ cup pine nuts
¼ cup macadamia nuts
2 T miso
3 T brown rice vinegar
2 T maple syrup
½ t dried, ground cayenne pepper
1 T kudzu power mixed with 2 T water
1 t ginger juice
3 cups water or stock
¼ cup chopped cilantro
½ t white pepper
1 T umeboshi vinegar
sea salt

Procedure:
1.roast 1 cup millet grains in a skillet until aromatic
2.remove and wash grains in a strainer under cold water
3.add millet to a pot with water or stock, bring to a boil and cook for 20 minutes, or until liquid is absorbed, allow to steam for 10 minutes
4.add pepper and vinegar, mix to combine
5.remove to a sheet pan or hotel pan and allow to cool, roughly 30 minutes, refrigerate if necessary
6.blanch tofu in boiling water for 3 minutes,
7.cover and press tofu to remove excess water for 15 minutes, cut tofu into 3 1" slabs, then cut into 1" cubes
8.heat safflower oil in a pan, add tofu and sear on both sides until well browned
9.remove and allow to cool on paper towels
10.heat a pan and sesame oil
11.add a pinch of sea salt, and sliced onions
12.sauté 2-3 minutes, then add garlic and whole mushrooms and sauté until mushrooms have softened, about 5 minutes
13.add macadamia nuts, pine nuts, radish and tofu, sauté until radish is soft
14.as radish softens, in a small bowl mix vinegar, maple syrup, ginger juice, ground pepper and miso
15.add mixture to a saucepan and heat
16.add kudzu mixture and cook until mixture thickens, pour into tofu mixture and mix to combine, cover and keep warm
17.cut polenta into desired shape, plate and top with tofu mixture, garnish with chopped cilantro