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Before you jump to Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese recipe, you may want to read this short interesting healthy tips about Treats that provide You Vitality.
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We hope you got benefit from reading it, now let’s go back to tofu with walnuts, mentaiko spicy pollack roe and cream cheese recipe. To cook tofu with walnuts, mentaiko spicy pollack roe and cream cheese you need 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:
- Use 200 grams Firm tofu
- Get 30 grams Walnuts
- Get 2 pieces Philadelphia Cream Cheese
- Provide 1/2 a sac Mentaiko spicy pollack roe
- Get 6 to 10 leaves or (to taste) Green shiso leaves
- Take 1 tsp Dashi soup stock
- Use 1 tsp Cooking sake
- Provide 1 Shredded nori seaweed
Instructions to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:
- 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.
- 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.）
- 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.
- Slice the tofu into bite-sized cubes.
- This is the cream cheese I used, returned to room temperature.
- 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. Add the tofu and walnuts to Step 7 and mix well, add the shiso and mix in gently.
- 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.
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