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Buckwheat and tofu salad

This buckwheat and tofu salad is a healthy, gluten-free dish, perfect for lunch or a light supper. You could serve a green salad or some steamed greens (such as green beans, broccoli, kale etc) on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup buckwheat
  • 2 cups water
  • 1 vegetable stock cube
  • 150 g hard tofu
  • 1 red onion
  • 1 red pepper
  • 2 Tbsp Kikkoman soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp Mirin
  • 2 tsp sesame oil
  • 1 Tbsp cider vinegar
  • 2 Tbsp chopped parsley or coriander

Method
 

  1. Put the buckwheat, water and stock cube in a pan. Bring to the boil and cook for about 15-20 minutes until the water has completely absorbed. Cover and rest for 10 minutes.
  2. Meanwhile, thinly slice the red pepper and cut the onion into thin wedges.
  3. Cut the tofu into 2cm cubes.
  4. Put all in a baking dish, pour over the sesame oil, mirin, rice vinegar and soy sauce. Toss well, then bake at 180°C for 20 minutes. Alternatively, use an air fryer, set to 15 minutes.
  5. When the pepper and onion pieces are tender, the tofu looks golden, transfer them to a serving bowl including any cooking jus from the pan.
  6. Add the buckwheat and toss gently to combine.
  7. Taste and adjust the seasoning to your liking.
  8. Fold in the parsley and serve.