<Japanese Tuna Mayo Silken Tofu Salad>
This recipe is one of my mom’s recipe I took over. My dad loved drinking along with delicious appetizers at dinner time.🌝
My mom made this often as a healthy protein appetizer for my dad. I've been making this since then.
Please enjoy this easy and delicious recipe!
You can whip up in 5mins without using stove nor oven!
For HOW TO VIDEO, Please subscribe my channel!
<Yield> 4 servings
<Cook time> 5 mins
1 block of silky tofu
1 Canned tuna
20g of Szechwan pickles
1/2 tsp of salt
1tbsp of mayonaise
2 tsp of soysauce
1 tsp of black pepper( go ahead and add more if you want to!)
chopped spring onion
1: Cut tofu into 5cm cubes and place them on a serving plate.
2 :Drain the liquid of canned tuna. Chop the Szechwan pickles finely. Combine finely chopped Szechuan pickles, tuna, salt, mayonnaise and mix them well.
3 :Top 2 on 1 equally divided and drizzle soy sauce on top of each tofu cube. Add some freshly crushed black pepper.
4 :Garnish chopped spring onion or bean sprout as a presentation. enjoy it!
-You can use firm tofu
-Black pepper will reduce the fishy smell of tuna. You can skip it to make it a kid’s friendly.
-You can use any crunchy pickle as a substitution of Szechuan pickles. But strongly recommend Szechuan pickles! So delicious!
Store it in a air-tight container in the fridge for 2 days. if you keep tofu and salad dressings separately.