Monday, 27 July 2015

Spicy Tofu & Buckwheat (v0.1)

This one is inspired by Disco Beans, possibly the best Japanese cafe I've been to. Seriously, instead of reading my blog you should be going to Disco Beans. It's great. Nonetheless, they have recently added this delicious tofu and buckwheat thing, and I wanted to have a crack at making something similar. I have a feeling that the buckwheat they use is toasted, and I used green. But that's okay.

I should also point a thanks to this informative website about how to cook buckwheat the Russian way.


2 cups of buckwheat
6 cups of water
~350 grams of firm tofu
spring onions
margarine (Nuttalex is good!)
olive oil


1 long red chilli
2 long green chillis
1 whole tomato
3 cloves of garlic
1 inch chunk of ginger (skin on)
1-2 tsp Vincent's (not me...) vegan fish sauce
2 tsp vegan shrimp paste (yes, such a thing exists)


1. Prepare marinade by putting it all in a blender and puree-ing-ish.
2. Toss chopped tofu through marinade and let sit for a couple of hours.
3. Boil water in a large pot, once boiling add buckwheat, wait until it boils again then reduce to a low heat and cook for about 10-15 minutes. Cover with a heavy lid and remove from heat for a further 10-15 minutes.
4. Fold a tbsp of margarine through the buckwheat.
5. Heat oil in a pan, add tofu and most of the marinade and fry until fragrant.
6. Transfer buckwheat to a serving dish, fold the tofu and leftover marinade through the buckwheat.
7. Chop three spring onions over the buckwheat and tofu, then serve.

Pictured here with my rice balls.
A photo posted by Vin G (@vinpous) on

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