Persimmon time of the year is here!
Don’t you just love persimmons? Oh, juicy, sweet, delicious fruit that can be combined in endless sweet and savoury dishes. Many people told me that they just love to eat them raw, as they are, but me, as cooking all day as I do, am always pondering some nice way to cook something new.
Well. I’m not going to cook persimmons here, actually. I’ll use it in this great crunchy, sweet, spicy and delicious salad that goes around in our weekly menu as long as there are persimmons available. Radicchio, or “purple cabbage”, as we like to call it, is also much appreciated in my home, mostly as a simple salad, sprinkled with some lemon juice and olive oil. But radicchio and fruits love each other, did you know that? And of course, other veggies and juicy, spiced dressings. Check out my Raddichio and Fennel mustard salad!
Since I lack a sweet tooth, somehow, between sweet and savoury plate, I’ll always opt for savoury one. So this time persimmon ended up in a lunch box for my beloved other half. He was delighted! And so was I and luckily, I made a bigger batch for all of us to enjoy.
This salad is everything you’d want it to be!
Soft tofu in sweet and spicy juices, on top of the crunchy radicchio and sweet and zingy apples and persimmon. Oh, you’ll love it. It makes a great, colourfull presentation on your table, satisfies your taste buds and hunger. It’s quick and easy to make for both everyday and festive occasions.
Did I convince you to make it? Do you make something similar? Share your thoughts with me, I’d love to hear!
Persimmon & Radicchio Salad with Spiced Tofu ✺ crunchy, sweet & spicy, juicy, totally delicious!
- 250 g / 8oz firm tofu sliced
- sesame oil
- 1 small onion thinly sliced
- 2 coves garlic finely minced
- 2 tbsp soy sauce
- 1 tbsp maple/agave syrup
- hot chilli flakes optional
- ¼ cup water
- 1 ½ cup persimmon cubed
- 1 small apple 1 cup cubed
- 3 cups radicchio cut thinly
Cook the onion on some oil till it's all nice and caramelised. Move from the heat, add garlic, maple syrup, Chilli if using and stir to combine. Return to the heat, stir for a short minute and add water. Bring to a boil, turn off the heat. Add tofu slices and gently immerse in the sauce. Set aside.
In a large bowl, toss radicchio, apples and persimmon. Transfer to a nice plate, put the tofu on top and drizzle with sauce left. You can also put everything into the bowl and crumble the tofu in smaller pieces and toss gently with the sauce left. Serve immediately.
* PIN for later! *