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

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tofu with walnuts, mentaiko spicy pollack roe and cream cheese. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is something that I’ve loved my entire life.

Easiest Way to Prepare Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese

To begin with this recipe, we must first prepare a few components. You can have tofu with walnuts, mentaiko spicy pollack roe and cream cheese using 8 ingredients and 8 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:

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

Instructions

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.

As simple as that Guide to Make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese

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