Buckwheat, Papaya and Tofu Salad

Name: Buckwheat, Papaya and Tofu Salad
Cuisine: Japanese
Ingredients: 2 eggs; 1 tbsp poppy seeds; 300 ml (1¼ cups) sunflower oil, for frying; plain (all-purpose) flour, for dusting; salt and freshly ground black pepper; ½ portion Red Onion Pickles; dried papaya seeds (from the papaya); salt and freshly ground black pepper; 1 clove of garlic; dried papaya seeds (from the papaya); 2 tsp yuzu juice; 1 tsp wasabi powder; 3½ tbsp olive oil; 300 g (10½ oz./2 cups) roasted buckwheat; 1 tbsp extra-virgin olive oil; 1 pack organic firm tofu (drained weight about 325 g/11½ oz.); 1 tbsp black sesame seeds; 1 tbsp black chia seeds; 1 ripe papaya; 50 g (2 oz.) edamame beans (podded and frozen)

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Buckwheat is used for soba noodles in Japan, which contain either 100% buckwheat or a combination of buckwheat and wheat flours. They are served chilled on ice with a soy dipping sauce with wasabi, spring onion (scallion) and ginger. Due to its durability, buckwheat was grown in mountainous areas where other crops would struggle, but these days Japan imports a lot of its buckwheat.

Ingredients

Asia
Japan
Side dish
Vegetarian

Ingredients

Method