Crispy Buckwheat Tofu Fritters with Fennel and Kale

Trim the woody base from the fennel bulb. Shave the fronds and set aside for garnish. Finely dice the fennel bulb to yield 1 cup.

Strip the kale leaves from the tough stems. Stack the leaves, roll them tightly, and slice into thin ribbons. Place in a bowl, sprinkle with 1/2 tsp salt, and massage firmly with your hands for 1 minute until bright green and pliable. Set aside.

Drain the tofu and pat completely dry with a clean kitchen towel. Press firmly to extract as much moisture as possible. Crumble the tofu into coarse, uneven pieces directly into a large mixing bowl.

Pour soy sauce over the tofu and toss to coat. Add egg, breadcrumbs, and buckwheat flour. Mix thoroughly with your hands, squeezing the mixture until a cohesive, slightly sticky dough forms.

Combine raw buckwheat and 1 cup water in a small saucepan. Bring to a boil over high heat, then reduce to a bare simmer. Cover and cook for 12 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool quickly.

Fold the cooled cooked buckwheat, massaged kale, diced fennel, and grated garlic into the tofu mixture. Add parsley and mix until evenly distributed. Taste and adjust seasoning.

Lightly oil your hands. Scoop generous 1/4-cup portions and pack firmly into oval patties about 3 inches wide and 3/4 inch thick. Set on a parchment-lined plate.

Heat a heavy-bottomed skillet (cast iron or stainless) over medium-high. Add sunflower oil and let it shimmer and pool across the surface, about 90 seconds.

Lay 4 patties in the oil without crowding. Cook undisturbed for 4-5 minutes until a deep golden crust forms at the edges and the bottom is firm when you nudge it. Flip carefully and cook the second side for 3-4 minutes, until equally golden. Transfer to a wire rack.

Fry remaining 4 patties in the same manner. Season the hot fritters lightly with salt.

Stack 2 fritters per plate. Scatter reserved fennel fronds and sliced scallion over the top. Finish with a light drizzle of sesame oil and a scattering of sesame seed. Serve immediately.