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.
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.
Story Behind this Recipe
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.