Tofu in coconut milk, ginger and turmeric

Ingredients for 1 servings:

• 200 g tofu, plain
• 4 tsp turmeric, ground (turmeric)
• 1 can coconut milk, 425
• 45 g ginger
• ½ tsp coriander, ground as needed
• ½ tsp salt
• 1 pinch(s) of sugar
• 1 cup buckwheat, whole, approx. 160 g
• 2 cups water

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

gluten-free, vegan

In a small saucepan, dice the tofu, grind the turmeric over it, and let it steep for about 30-40 minutes. Pour in the finely chopped ginger and the stirred coconut milk, and let it steep for another 30-40 minutes. Heat gently, stirring, along with sugar, salt, and possibly coriander, but DO NOT bring to a boil. Season to taste. Please do not add too much salt; the ginger should not be overpowered; just let it steep. Meanwhile, bring 2 cups of water to a boil; a large pot is ideal. Rinse the buckwheat, add it to the boiling water, reduce the heat, and simmer on low for about 6-20 minutes. When the water is below the surface of the grain, turn off the heat and let it swell on the hot plate for another 6-10 minutes; this will dry the buckwheat and make it nice and grainy. Serve hot with the tofu mixture. My own recipe.