Place on the piping hot buckwheat and sprinkle with sesame seeds.

Cook the buckwheat for 10 to 15 minutes in salted water, then drain.

Press the tofu in a cloth to remove the water, cut it into cubes and brown it in ghee for 5 to 7 minutes. Set aside.

In the same pan, sauté the garlic and ginger for one minute, then add the carrot, leek and oyster mushrooms for 5 minutes.

Pour in the soy sauce, add the tofu back and stir well to coat everything.