Name: Tetsuya Wakuda’s persimmon salad with sesame-tofu dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 3 ripe but firm persimmons (fuyu), cut into small cubes; Arils from ½ pomegranate; Tofu-sesame cream; 250 gm silken-pressed (momen) tofu; 40 gm sesame paste, such as tahini; 15 gm white (shiro) miso; 2 tsp rice wine vinegar; 1½ tsp caster sugar

“Persimmon is very much an autumn thing that I grew up with,” says chef Tetsuya Wakuda. “With white sesame paste and tofu, you’ll be surprised at how delicious this is.”

Ingredients

3 ripe but firm persimmons (fuyu), cut into small cubes

Arils from ½ pomegranate

Tofu-sesame cream

250 gm silken-pressed (momen) tofu

40 gm sesame paste, such as tahini

15 gm white (shiro) miso

2 tsp rice wine vinegar

1½ tsp caster sugar

Method

1.Place persimmons in a bowl and season lightly with salt flakes. Set aside.

2.For tofu-sesame cream, blend ingredients with a hand-held or upright blender until smooth and a thick cream consistency (thin with a little water if necessary). Season to taste.

3.Pat persimmons dry with paper towel and pile onto a serving plate. Spoon over tofu-sesame cream and scatter with pomegranate to serve.