1.Place tofu, in single layer, on tray lined with absorbent paper, cover with more absorbent paper, stand 10 minutes.
2.Make soy and ginger buckwheat salad. Combine peanut oil, sauce, ginger, juice and sugar in large bowl, whisk well. Add remaining ingredients, toss gently. Season to taste.
3.Coat tofu in flour, shake off excess. Lightly spray heated large frying pan with oil, cook tofu, in batches, until browned.
4.Serve tofu with salad.
If you can’t find roasted buckwheat kernels, roast the kernels in the oven at 180°C (160°C fan-forced) for about 5 minutes, cool before using.Note