Tofu bowl with buckwheat, shiitake and spinach

Ingredients

For 1 serving

• Buckwheat55 g
• Tofu130 g
• Shiitake mushrooms100 g
• Spinach100 g
• Tamari15 ml
• Sesame oil8 g
• Garlic1 clove
• Ginger3 g
• Sesame seeds4 g

Contains: soy, sesame,

In season: October – March

Method

1. Bring a small pan of water to the boil, rinse the buckwheat and cook it for 15 minutes, until tender but still separate; drain.
2. Meanwhile, pat the tofu dry and cut it into roughly 2 cm cubes. Heat half the sesame oil in a non-stick pan over medium-high heat and fry the tofu for 6–8 minutes, turning, until golden; set aside.
3. Wipe the shiitake mushrooms with a damp cloth, remove the tough stems and slice them; chop the garlic and grate the ginger; wash the spinach.
4. In the same pan heat the remaining oil, add the shiitake, garlic and ginger and stir-fry for 4 minutes, until the mushrooms are soft and golden.
5. Add the spinach and tamari and stir for a minute, until the spinach has wilted.
6. Build the bowl with the buckwheat, vegetables and tofu and finish with the sesame seeds.