Pan-Seared Tofu with Persimmon
Ingredients
- 400 gfirm tofu (pressed and cubed)
- 2 pcPersimmon (kaki) (peeled and wedged)
- 30 gCorn starch (for coating)
- 2 tbspSunflower oil (for frying)
- 150 mldashi stock (liquid)
- 3 tbspsoy sauce (liquid)
- 2 tbspmirin (liquid)
- 1 tspGinger powder
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 10 gFresh ginger (grated)
Method
Golden-crusted firm tofu cubes contrasting with the melting sweetness of persimmon. The dashi and soy sauce creates a glossy, umami glaze over the dish.
- 1
Press the tofu between two cloths to extract excess water. Cut it into regular 2 cm cubes.
- 2
Toss the tofu cubes in cornstarch. Tap to remove excess; the layer should be thin and even.
- 3
Heat the oil in a pan. Brown the tofu on all sides until crispy. Add the persimmon wedges at the end of cooking to warm them through without turning them into mush.
- 4
Pour in the dashi, soy sauce, mirin, ginger powder, and grated fresh ginger. Let boil for one minute: the sauce should reduce and coat the spoon generously. Serve sprinkled with sliced green onions.
Frequently asked questions
How do you get this dish right?
- Don't skip pressing the tofu; it's the secret to a crust that doesn't fall off.
- Use Fuyu persimmons (flat ones); they stay firm during cooking unlike the elongated varieties.
How long does this dish keep?
Keep refrigerated for up to 24 hours. Reheat gently in a pan to restore some texture to the tofu.
