Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese
Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, tofu with walnuts, mentaiko spicy pollack roe and cream cheese. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is something which I’ve loved my entire life.

Mix the cream cheese and mentaiko together. Mix in the sake and dashi stock little by little while tasting. The tofu has no flavor on its own so I recommend making the flavor of this mixture a bit on the strong side. Mentaiko can vary in size so please adjust the taste.

To begin with this particular recipe, we must prepare a few ingredients. You can cook tofu with walnuts, mentaiko spicy pollack roe and cream cheese using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:
  1. Prepare 200 grams Firm tofu
  2. Get 30 grams Walnuts
  3. Take 2 pieces Philadelphia Cream Cheese
  4. Make ready 1/2 a sac Mentaiko spicy pollack roe
  5. Take 6 to 10 leaves or (to taste) Green shiso leaves
  6. Take 1 tsp Dashi soup stock
  7. Prepare 1 tsp Cooking sake
  8. Get 1 Shredded nori seaweed

Mentiako is a spicy brined cod roe. Non-spicy salted cod roe is called 'tarako' and you can substitute mentaiko with tarako. I used unsalted butter as mentaiko is salty. Shiro dashi is a condensed seasoning mixture.

Steps to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:
  1. If the tofu is the very thick type, slice it in half horizontally. Wrap each piece in paper towels, wrap again in clean kitchen cloth towels and drain the water well in the refrigerator.
  2. I put a small cutting board on top when I put it in the refrigerator. In 1-2 hours the water will have been pressed out sufficiently. (You can drain it for longer.）
  3. While the tofu is draining, roast the walnuts in a dry frying pan and let cool completely. Bring the cream cheese to room temperature. The photo in Step 3 is the well-drained and hardened tofu.
  4. Slice the tofu into bite-sized cubes.
  5. This is the cream cheese I used, returned to room temperature.
  6. Mix the cream cheese and mentaiko together. Mix in the sake and dashi stock little by little while tasting. The tofu has no flavor on its own so I recommend making the flavor of this mixture a bit on the strong side.
  7. Mentaiko can vary in size so please adjust the taste. Add the tofu and walnuts to Step 7 and mix well, add the shiso and mix in gently.
  8. Add the shredded nori seaweed and it's done. If you don't have walnuts, other nuts will do too. If you roast them in a dry pan beforehand, they'll taste great.

I used unsalted butter as mentaiko is salty. Shiro dashi is a condensed seasoning mixture. Walnut tofu will definitely a recipe you want to add to your weeknight meal rotation. It is a keeper for sure! Crispy tofu, veggies and walnuts tossed in a yummy sticky sweet and salty Asian sauce!

So that is going to wrap it up with this special food tofu with walnuts, mentaiko spicy pollack roe and cream cheese recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!