What I like so much about the Japanese cuisine, is not only the variety of green tea, but also the many delicious appetizers, including sushi, soups, salads or skewers.
To whom who also love those appetizers, I can recommend the German book Sushi-Bar* by Tanja Dusy, even if it does not only contain vegetarian recipes. By this book, which has a permanent place in my kitchen for several years now, I was inspired e.g. to the very delicious vegetable buckwheat pancakes. Through the use of freshly ground buckwheat (or buckwheat flour) they are now not only vegetarian but also gluten-free.
And together with a soy dipping sauce I like the taste of this combination so much that this is even one of the few recipes with tofu, which I cook every now and again. Actually I try to avoid processed foods such as tofu. Therefore, maybe someone of you has an idea how I could replace the tofu in this recipe with a (whole food) alternative. I would be very delighted!
- 100 g buckwheat (freshly ground) or buckwheat flour
- 1/2 tsp baking powder made of tartar
- 2 eggs
- 180 ml water
- 1 tsp mirin
- 1/2 zucchini (cut into fine sticks)
- 1 small carrot (cut into fine sticks)
- 100 g of tofu (mashed with a fork)
- 2 spring onions (cut into thin rings)
- 1/2 teaspoon sambal oelek
- soy sauce
- oil for frying
- Mix the buckwheat flour with the baking powder. Add the eggs, water, mirin and 1 pinch of salt and mix to a smooth dough.
- Stir in the the vegetable sticks, tofu and spring onions. Season with sambal oelek and 1 tsp soy sauce.
- Heat 2-3 tbsp oil in a large non-stick frying pan and add for each pancake 1 tbsp dough into the pan and press with a spoon into a flat round shape. Fry the pancakes over high heat on each side for 2-3 minutes until golden brown. After removing drain them shortly on kitchen paper. Serve the pancakes hot or lukewarm with soy sauce.
* This is an Amazon affiliate link, which means that if you click on the link, I’ll receive a small provision.