• Miwa

<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!

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<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!)

<Optional toppings>

chopped spring onion

broccoli sprout


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!

<Storage time>

Store it in a air-tight container in the fridge for 2 days. if you keep tofu and salad dressings separately.

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