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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 Ways To Live Green And Save Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. These modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small means by which energy and money can be saved. It is quite straightforward to live green, all things considered. Typically, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to persimmon and walnut shira-ae mashed tofu recipe. You can cook persimmon and walnut shira-ae mashed tofu using 6 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Persimmon and Walnut Shira-ae Mashed Tofu:

1. Get 1 Persimmon
2. Take 5 or 6 Walnuts (or peanuts)
3. Get 1/4 Firm tofu (75 grams)
4. Prepare 2 tsp ☆White sesame paste
5. Get 1 tsp each ☆Sugar, mirin, miso
6. Get 1 dash ☆Salt

Instructions to make Persimmon and Walnut Shira-ae Mashed Tofu:

1. 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.
2. 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.
3. Chill the tofu from Step 1 and combine with the ☆ ingredients to make the shira-ae sauce.
4. If using a persimmon as a container, slice off the top, and hollow the inside with a teaspoon.
5. Combine the persimmon and walnuts with the shira-ae sauce.
6. Transfer to a plate and it's done. In the photo, I added leftover daikon sprouts.
7. 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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