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Persimmons stuffed with fall fruits in pine nut-tofu sauce


Pine Nut Tofu Sauce:
1/4 to 1/3 large block firm tōfu, about 4 ounces, drained
1/4 to 1/3 cup pine nuts (matsu no mi), untoasted
Pinch of salt
Drop of mirin

For salad:
4 small firm persimmons, preferably the boxy-shaped Fuyu variety
2 ounces seedless green or red grapes (about 10), sliced in quarters lengthwise
1 small Fuji apple, cored and diced
1 cup Matsu no mi shira aé (pine nut–tōfu Sauce)



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