Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tofu with walnuts, mentaiko spicy pollack roe and cream cheese. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese is something that I have loved my whole life. They’re nice and they look fantastic.
Mentaiko (明太子 #명란젓) is spicy pollack/cod roe. It has a distinct salty taste and texture which adds a lot of flavor to plain food. It might seem like an odd.
To get started with this recipe, we must prepare a few ingredients. You can cook tofu with walnuts, mentaiko spicy pollack roe and cream cheese using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:
- Take 200 grams Firm tofu
- Prepare 30 grams Walnuts
- Get 2 pieces Philadelphia Cream Cheese
- Take 1/2 a sac Mentaiko spicy pollack roe
- Take 6 to 10 leaves or (to taste) Green shiso leaves
- Get 1 tsp Dashi soup stock
- Make ready 1 tsp Cooking sake
- Make ready 1 Shredded nori seaweed
With a rich, creamy sauce that's loaded with umami, it's no wonder this new classic has become a household staple in Japan. Recipe Video Pin It. seasoned spicy Pollack Roe(Mentaiko). Firm tofu, bell pepper, and red onion, all quickly stir fried in sweet and sour sauce. A word of caution - this is VERY spicy!
Instructions to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:
- 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.
After tweeking a few things this was really a good dish everyone enjoyed. I love hot and spicy food but left out the chili and pepper flakes so that my two year old could eat it. *Side note: salted pollack roe is not a familiar ingredient to the Western world and maybe not even be to many Korean-Americans but it's used not infrequently But, not the raving sensation that I expected. The avocado mash consists of a little bit of mayonnaise and cream cheese to make the avocado a. Crisp tofu blanketed with a slightly sweet and deliciously spicy Sriracha sauce… Dinner is served! Warm up your sauce and toss with tofu just before serving.
So that’s going to wrap this up for this exceptional food tofu with walnuts, mentaiko spicy pollack roe and cream cheese recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
