This is an adaptation of a simple Japanese dish which requires no cooking but will definitely impress your guests.

 Ingredients:

• 1 pkg Superior Soft Tofu (300g)
• 1 small daikon (Japanese white radish), peeled and julienned
• 4 tbsp orange tobiko (flying fish roe)
• 4 tbsp yellow tobiko (flying fish roe)
• 4 shiso leaf
• 4 stems Kaiware sprouts

Dressing

• bottled Japanese Aojiso non-oil dressing

Wasabi Whipping Cream

• 1/2 cup whipping cream
• 1 tbsp wasabi powder

Whip ingredients for the whipping cream in a food process or blender on high until stiff. Pipe into pastry bag or squeeze bottle.

Invert the tofu on a clean cutting board. The tofu should slide out easily. Cut tofu in 4 equal squares. Let the tofu sit on the chopping board to drain until the serving plates are prepared. On each plate, make a nest by stacking daikon julienne strips. Slightly flatten the middle of the nest leaving room eventually for the tofu. Squirt or pipe wasabi whipping cream on the tofu or across the daikon nest. Place the shiso leaf on top of the daikon with part of the leaf sticking out at the bottom of the tofu. Place tofu on top. Spoon one tablespoon of each type of tobiko on top of the tofu. Drizzle some dressing on top. Garnish with a Kaiware sprout. Repeat for the other 3 plates. Ready to serve cold as an appetizer or side dish.