Tofu Salad with Dried Persimmon
Inspired by shira-ae, a traditional Japanese tofu dish, this salad highlights tofu in a fresh way. Tofu pairs well with mayonnaise, while the sweetness of dried persimmon and the saltiness of prosciutto create a flavorful contrast. A touch of soy sauce in the dressing brings everything into balance. Draining the tofu removes excess moisture. This concentrates its natural flavor and umami, and creates a richer taste and firmer texture.
Ingredients (Serves 2)
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dried persimmons (hoshigaki)3-4, total 70-90 g / 2.5-3.2 oz.
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firm tofu1 block, 360-400 g / 12-14 oz.
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mayonnaise6 T
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Kikkoman Soy Sauce2 t
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black pepper, freshly ground
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-
roasted walnuts, coarsely chopped25 g / 1 oz.
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salad greens
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prosciutto6-8 slices,
60 g / 2 oz.
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Remove stems of dried persimmons and slice them into thin pieces 2.5 cm / 1 in. long. (1)
-
2
Wrap the tofu in paper towels. (2) If the tofu is more than 5 cm / 2 in. thick, slice it in half horizontally so that each piece is about 2.5 cm / 1 in. thick. Place wrapped tofu on a microwave-safe plate. Microwave at 600 W for about 3.5 minutes to remove excess moisture. If the center surface is still cool, microwave in 30-second intervals, checking each time, until the center surface is hot. Set aside to cool.
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3
Combine the dressing ingredients in a small bowl and mix well. (3) Add a little more soy sauce to taste.
-
4
Remove paper towel from tofu. With a spoon, break up the tofu into pieces roughly 2.5 cm / 1 in. and place in a bowl. (4)
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5
Add the sliced persimmons, chopped walnuts and mayonnaise dressing to the bowl. Toss gently with a wooden spatula until all ingredients are evenly coated. (5) Arrange salad greens on a serving plate and spoon out the salad on top. Serve alongside slices of prosciutto.
Recipe by Michiko Yamamoto
Japanese hoshigaki are traditionally made by hanging peeled astringent persimmons outside to dry in the sun and cool breezes. As they dry, their astringency fades and their sweetness becomes concentrated. Sugars crystallize on the fruit surface to form a delicate white coating.
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