Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese. It's quite easy to make this #tofu cream cheese recipe. All you need is firm tofu, nutritional yeast , red wine vinegar, lemon juice and salt. I added chives in my #vegan cream cheese, but you can always add dill or other herbs you like.

Mentaiko Pasta is made with preserved spicy cod/ pollock roe, milk, cream, and spaghetti noodles. So look for mentaiko or spicy cod/pollack roe in the nearest Japanese supermarket and try this recipe! If you like udon noodles, try this Mentaiko Udon! You can cook Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese using 8 ingredients and 8 steps. Here is how you achieve that.

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

Prepare 200 grams of Firm tofu.
You need 30 grams of Walnuts.
It's 2 of pieces Philadelphia Cream Cheese.
You need 1/2 of a sac Mentaiko spicy pollack roe.
You need 6 of to 10 leaves or (to taste) Green shiso leaves.
You need 1 tsp of Dashi soup stock.
It's 1 tsp of Cooking sake.
You need 1 of Shredded nori seaweed.

Use a squeeze bag or cheese cloth to squeeze the water out of the tofu. Versatile and easy to cook with, tofu takes on many roles and adapts well to the flavors of sauces and marinades. Here are tips for picking out, storing, and prepping tofu. You'll see how to cook tofu — including how to make different types with different techniques — and you'll discover top-rated recipes.

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

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..

Crisp tofu blanketed with a slightly sweet and deliciously spicy Sriracha sauce… Dinner is served! Depending on dietary restrictions I've included vegan and gluten-free options Warm up your sauce and toss with tofu just before serving. If less sauce is desired feel free to pour and dip as needed. Mentaiko Pasta (明太子パスタ) is a delicious Japanese-style cod roe pasta that comes together in a matter of minutes from just a handful of ingredients. With a rich, creamy sauce that's loaded with umami, it's no wonder this new classic has become a household staple in Japan.