Persimmon and Walnut Shira-ae Mashed Tofu

Name: How to cook Persimmon and Walnut Shira-ae Mashed Tofu - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Persimmon and Walnut Shira-ae Mashed Tofu

My aunt on my mother's side lives in Yamagata prefecture and she sends me persimmons every fall. I recreated my mother's recipe, which was a staple at my parents' household. My mother usually combined julienned persimmon with peanuts, but I like the astringency of walnuts, so I used them. It's also good with peanuts.

Ingredient

Food ration :

3 servings

Persimmon

or 6 Walnuts (or peanuts)

1/4

Firm tofu (75 grams)

2 tsp

☆White sesame paste

1 tsp

each ☆Sugar, mirin, miso

1 dash

☆Salt

Cooking instructions

* Step 1

Wrap tofu in paper towels, microwave for 1-2 minutes (no need for plastic wrap, at 500 W) in a heatproof container, and drain. You could speed up the draining process by putting a weight (a small plate or the like) on top of the tofu.

* Step 2

Lightly roast the walnuts in a frying pan and finely chop. Although it's not written on the ingredients list, you could use cashew nuts as well.

* Step 3

Chill the tofu from Step 1 and combine with the ☆ ingredients to make the shira-ae sauce.

* Step 4

If using a persimmon as a container, slice off the top, and hollow the inside with a teaspoon.

* Step 5

Combine the persimmon and walnuts with the shira-ae sauce.

* Step 6

Transfer to a plate and it's done. In the photo, I added leftover daikon sprouts.

* Step 7

I used a hollowed persimmon on the profile photo, but with one persimmon, you can make about 3 servings in a small bowl (10 cm x 10 cm). This depends on how much you drain the tofu.