Raw buckwheat can be tricky to work with as it becomes gluey quite quickly if boiled for too long or in too much water but if you follow this recipe it´s hard to fail. Crunchy smoked tofu and buckwheat are one of the best combinations in my opinion and the cool thing is that it can be eaten either warm or cold as a salad.
Buckwheat is staple food in Russia and many parts of Eastern Europe. It is naturally gluten free and in fact botanically the small groats are actually called nuts. It´s nutritional value is higher than rice´s and couscous´.
Buckwheat in different languages:
Estonian – tatar
Hungarian – hajdina
Latvian – griķi
Russian – grechikha
For cooking raw buckwheat YOU NEED:
1 cup raw buckwheat
1 1/2 cups water
- Let the water start boiling in the pot, add salt and buckwheat and let them boil for 1-2 min. Put on the lid.
- Then turn the heat down and let it simmer for about 15-20 min. Don´t open the lid and don´t stir it!
- Then turn off the heat and leave it for another 5 min. Add some margarine or some (rapeseed)oil. Let it melt.
- Enjoy on it´s own or use as a side dish as you would use rice or couscous. Check the video down below how to make tofu with broadbeans and smoked tofu. If you mix other ingredients with buckwheat try to be very gentle to keep the groats in one piece.
How to know whether you have raw buckwheat or kasha(pre-toasted buckwheat)? Usually raw buckwheat is light brown and kasha dark. It is easy to find raw buckwheat online or in health food shops but finding proper kasha is a bit more tricky. Ask from Polish food stores.
How to cook kasha(toasted buckwheat)? Click here.
How to make smoked tofu at home? Check here.