I put a generous amount of mixed tarako - salt cured pollack or cod roe - and mayonnaise on top of soft silken tofu and then toasted it. The creamy soft tofu and the tarako-mayonnaise are a great match.
Cut the tofu into 1 to 1.5 cm thick slices, blot off any excess surface moisture with kitchen paper towels (no need to press out the water), and place on a sheet of aluminum foil. Scrape out the tarako eggs from the membrane.
Mix together the tarako, mayonnaise and soy sauce to make tarako-mayonnaise, mound on top of the tofu from Step 1, and cook in a toaster oven for 5 to 6 minutes. (Don't close up the foil!)
When it's become a little browned on top, it's done. Place a plate, foil and all, and sprinkle on top with the chopped green onion.
Story Behind this Recipe
I love tarako-mayonnaise sauce, so I put it on top of tofu.
Don't close up the aluminum foil. If you let this cool, the tofu will start releasing moisture, so try to enjoy it while it's still hot. It should be good with firm tofu too, but silken tofu is creamier and really delicious. If there's any left over mayonnaise sauce, it's good on top of plain rice too!