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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make 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 well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is something that I’ve loved my whole life. They’re fine and they look fantastic.

Great recipe for Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese. This is one of the ways I like to eat tofu. The most important tip is to really press out the excess water from the tofu very well! If you have the time, press the tofu in the refrigerator for a while.

To begin with this particular recipe, we have to 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 can achieve it.

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

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. Walnut tofu will definitely a recipe you want to add to your weeknight meal rotation.

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.

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! The noodles are tossed with mentaiko or Pollock roe and bonito flakes, which are almost lost in the noodles because of color but are just as easily recognizable because of their smoky taste.

So that’s going to wrap this up for this special food tofu with walnuts, mentaiko spicy pollack roe and cream cheese recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!