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