Charred Sesame Tofu Buckwheat Bowls with Pear Ginger Yogurt

Charred Sesame Tofu Buckwheat Bowls with Pear Ginger Yogurt 🌿 This bowl is all about contrast: crisp sesame tofu, chewy warm buckwheat, lightly charred green beans and carrots, and a cool pear ginger yogurt that makes every bite feel bright instead of heavy. It is satisfying enough for dinner, but still fresh and meal-prep friendly. 🍐 Yield: 3-4 bowls Time: about 40 minutes Ingredients: - 400 g firm tofu, drained and pressed for 15-20 minutes - 2 tbsp soy sauce or tamari - 1 tbsp honey or maple syrup - 1 tbsp sesame oil - 1 tbsp olive oil, plus more for the pan - 1 tbsp grated fresh ginger, divided - 1 small garlic clove, finely grated - 2 tbsp sesame seeds, plus extra to finish - 300 g green beans, trimmed - 2 medium carrots, shaved into ribbons or cut into thin matchsticks - 3 cups cooked buckwheat groats, warm - 3-4 scallions, thinly sliced - Lime wedges, herbs or chilli flakes, to serve - Salt and black pepper Pear ginger yogurt: - 220 g thick Greek yogurt - 1 small ripe pear, coarsely grated and squeezed lightly if very juicy - 1 tsp grated fresh ginger - 1 tbsp lime juice - 1 tsp lime zest - Pinch of salt - 1-2 tsp olive oil Method: 1. Press the tofu between towels for 15-20 minutes, then cut it into bite-size cubes. Dry tofu browns faster and gives you better crisp edges. 2. In a bowl, mix soy sauce, honey or maple, sesame oil, olive oil, half the ginger, garlic and a good pinch of black pepper. Toss the tofu through the glaze, then sprinkle with sesame seeds. 3. Heat a wide non-stick pan or roasting tray over medium-high heat with a little oil. Cook the tofu for 8-10 minutes, turning now and then, until golden on several sides and lightly crisp. Move it to a plate. 4. Add green beans and carrots to the same pan. Season with salt and pepper, then cook 5-7 minutes until the beans are bright, blistered in spots and still a little snappy. If using a tray, roast at 220 C / 425 F until charred at the edges. 5. Stir the yogurt with grated pear, remaining ginger, lime juice, lime zest, salt and olive oil. Taste: it should be creamy, cold, lightly sweet and sharp enough to lift the sesame tofu. 6. Warm the buckwheat with a splash of water or a little olive oil. Spoon it into bowls, add the charred vegetables, then pile the sesame tofu on top. 7. Finish with pear ginger yogurt, scallions, extra sesame, herbs, chilli flakes if you like heat, and lime wedges for squeezing. 🥣 Serving and storage tips: - Keep the pear ginger yogurt separate if meal prepping. - Reheat the tofu and buckwheat gently, then add the yogurt cold at the table. - Swap buckwheat for brown rice, farro or quinoa if that is what you have. - Add cucumber ribbons or shredded cabbage for more crunch. Save this one when you want a vegetarian dinner with crisp edges, creamy contrast and a little fresh sweetness. ✨ Tasteloom.club - easy recipes for everyday cravings