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

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, tofu with walnuts, mentaiko spicy pollack roe and cream cheese. It is one of my favorites food recipes. For mine, 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 well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is something that I have loved my whole life.

Steps to Make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese

To get started with this recipe, we must first prepare a few ingredients. You can have tofu with walnuts, mentaiko spicy pollack roe and cream cheese using 8 ingredients and 8 steps. Here is how you cook 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. Prepare 30 grams Walnuts
3. Take 2 pieces Philadelphia Cream Cheese
4. Prepare 1/2 a sac Mentaiko spicy pollack roe
5. Take 6 to 10 leaves or (to taste) Green shiso leaves
6. Make ready 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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