I served this on two occasions. Since I had a small persimmon shaped bowl, I served in this container but it was a bit too small (below).
Ingredients (for two servings as seen in the first picture)
Persimmon, Fuyu Jiro variety, one, skinned and cut into 1/4 inch slices.
Spinach, hand-full, quickly blanched in salted boiling water, quickly washed/cooled in cold running water and moisture squeezed out then cut into half inch long pieces.
Tofu dressing: I used a half container of sukui tofu. The seasonings can be variable but I added Japanese white sesame paste "Neri-goma" 練りゴマ (2 tsp), sugar (1 tsp) and salt (1/2 tsp). You could add light colored soy sauce or miso instead of salt. I mixed them up in a small Japanese pestle and mortar (suribachi with surikogi) as seen below. Using silken or sukui tofu makes the dressing very smooth and creamy.
I simply dressed the persimmon and spinach with the tofu dressing. It is nice small salad. Although there is no oil added, the tofu makes the dressing very smooth, rich and creamy. The persimmons we used was a bit over ripe but still this was a nice small starter dish.