3/4 cups raw buckwheat kernels 2 tablespoons soy sauce 1/3 cup ginger, peeled and grated 2 cloves garlic, crushed 3/4 cup vegetable stock 11/2 cups firm tofu 11/2 cups cooked spinach Pinch of salt Chilies to taste (optional)
Cut the tofu into half-inch squares. Place the buckwheat, soy sauce, ginger, and garlic in a sauce pan with the vegetable stock and bring to a boil. Simmer until two-thirds of the liquid has evaporated. Add the tofu, spinach, and salt and cook for an additional 10 minutes on low heat. Serve in a bowl with chilies on the side if desired.
