Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese

Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese

I mixed well-drained tofu with mentaiko - spicy pollack roe - and cream cheese. The tofu became very rich and creamy because of the cream cheese! I also added in some healthy walnuts for their crunch and flavor.

Ingredients: 3-4 servings

Firm tofu
200 g
30 g
Philadelphia Cream Cheese
2 pieces (33 g)
Mentaiko spicy pollack roe
1/2 a sac
Green shiso leaves
6 to 10 leaves or to taste
Dashi soup stock
about 1 teaspoon
Cooking sake
1 teaspoon
Shredded nori seaweed
to taste


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.

Story Behind this Recipe

This is one of the ways I like to eat tofu.