Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese

Hello everybody, it is John, welcome to my 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. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started 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.

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.
If you make this dish in advance, the shiso leaf will turn brown, so put it on top of the tofu mixture just before serving instead. The cream cheese coating will get a bit hard too in the refrigerator but will still taste good. For 3-4 servings. Recipe by putimiko

Ingredients and spices that need to be Take to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:

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

Instructions to make 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.

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Super Quick Homemade Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!