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.