Pan-Seared Tofu with Persimmon

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 320
• Protein: 18 g
• Carbs: 26 g
• Fat: 16 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 2 piece Persimmon (kaki) ( peeled and wedged )
• 30 g Corn starch ( for coating )
• 2 tbsp Sunflower oil ( for frying )
• 150 ml dashi stock ( liquid )
• 3 tbsp soy sauce ( liquid )
• 2 tbsp mirin ( liquid )
• 1 tsp Ginger powder
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( thinly sliced )
• 10 g Fresh ginger ( grated )

Instructions

1. Tofu preparation

   Press the tofu between two cloths to extract excess water. Cut it into regular 2 cm cubes.

2. Coating the tofu

   Toss the tofu cubes in cornstarch. Tap to remove excess; the layer should be thin and even.

3. Searing

   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. Glaze and reduce

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 24 hours. Reheat gently in a pan to restore some texture to the tofu.