Green Beans, Tuna and Tofu Salad

Green Beans, Tuna and Tofu Salad

Tofu and tuna for health and volume.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to drain the tofu is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz)

40 g (1.4 oz.)

100 g (3.5 oz.)


1/4 tsp

a dash

1/3 tsp


  1. Wrap the tofu in paper towel and place a plate on top to drain out excess moisture, then mash with a fork until smooth.
  2. Add and mix in (A) to (1) to prepare the seasoned mixture.
  3. Remove stems from the green beans, boil, slice diagonally and cover with the soy sauce.
  4. Drain the tuna and mash with a fork.
  5. Quickly combine (2), (3) and (4) then serve.

Cooking Basics

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.  
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.

Green beans - draining

After boiling, transfer the green beans to an all-purpose strainer or colander to cool. This process is called "okaage" in Japanese. Placing the green beans in water to cool will cause them to become soggy. This method is recommended for snow peas, broccoli and green asparagus as well.


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