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Before you jump to Persimmon and Walnut Shira-ae Mashed Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Making the decision to eat healthily provides great benefits and is becoming a more popular way of life. The overall economy is affected by the number of individuals who are dealing with conditions such as high blood pressure, which is directly related to poor eating habits. Although we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that a lot of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make several minor changes that can start to make a difference to our day-to-day eating habits.
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Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to persimmon and walnut shira-ae mashed tofu recipe. To cook persimmon and walnut shira-ae mashed tofu you only need 6 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Persimmon and Walnut Shira-ae Mashed Tofu:
- Get Persimmon
- Use or 6 Walnuts (or peanuts)
- Take Firm tofu (75 grams)
- Use ☆White sesame paste
- Provide each ☆Sugar, mirin, miso
- Use ☆Salt
Instructions to make Persimmon and Walnut Shira-ae Mashed Tofu:
- 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.
- 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.
- Chill the tofu from Step 1 and combine with the ☆ ingredients to make the shira-ae sauce.
- If using a persimmon as a container, slice off the top, and hollow the inside with a teaspoon.
- Combine the persimmon and walnuts with the shira-ae sauce.
- Transfer to a plate and it's done. In the photo, I added leftover daikon sprouts.
- 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.
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