INGREDIENTS:
- ½ cup buckwheat groats
- 1 cup water or vegetable broth
- 1 tsp sesame oil/ ghee
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 50 g tofu
- 1 carrots, julienned
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets and snap peas, trimmed
- 1 tsp rice vinegar
- 1 tsp soy sauce (by Urban Platter)
- 1 tsp honey (optional)
- 1 tsp grated ginger
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
HOW TO MAKE:
Rinse the buckwheat groats under cold water. In a saucepan, bring water or vegetable broth to a boil. Add the buckwheat groats, reduce heat to low, cover, and simmer for 10-12 minutes, or until tender. Once cooked, fluff with a fork and set aside.
In a large skillet or wok, heat sesame oil / ghee over medium-high heat. Add minced garlic and thinly sliced onion. Sauté for 1-2 minutes until fragrant.
Add julienned carrots, tofu, thinly sliced bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, rice vinegar, honey (if using), grated ginger, salt, and pepper. Pour the sauce over the vegetables in the skillet.
Add the cooked buckwheat groats to the skillet. Stir well to combine and ensure everything is evenly coated with the sauce.
Cook for another 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Garnish with sesame seeds and chopped green onions before serving. Enjoy hot!
