Hello, Lounger! Have a wonderful Monday! Time flies by so swiftly that it’s already October! Autumn is definitely in the air. So while we’re thinking about steaming bowls of soup with wedges of cheese on toast, let me first share with you this healthy, satisfying Tuna Tofu Mayo recipe that I usually make when I’m short on time preparing meals for my husband and me.
I usually keep canned tuna in our pantry because it is the healthiest and easiest to prepare and cook of all canned goods.
How to Cook a Satisfying Tuna Tofu Mayo Recipe?
This recipe takes less than 30 minutes to prepare and cook, suitable for 2 persons.
Check other simple yet yummy recipes here.
Here’s What You Need:
- 500 grams Tofu cut into cubes
- One canned Tuna in sunflower oil
- Olive oil
- One small green capsicum chopped
- One small red onion diced
- 3 cloves garlic minced
- 10 grams ginger minced
- One small tomato chopped
- One tablespoon oyster sauce
- One bunch of Pechay leaves chopped
- Salt & Pepper to taste
Time to Cook our Tuna Tofu Mayo Recipe
- Begin by pan-frying the tofu in olive oil over medium-low heat and setting it aside. We’d like to have a lovely brownish color.
- In the same pan, sauté the garlic, ginger, and onion until tender and aromatic.
- Toss in the tomatoes and capsicum and mix well for two minutes.
- Then add the tuna and its juices. Give it a nice stir and leave it to cook for two minutes.
- Next, add the pan-fried tofu and season with oyster sauce, salt & pepper, and mayonnaise.
- Then, slowly mix to combine all of the ingredients. Cook for another two minutes after adding the pechay leaves.
- Serve immediately, with rice and salad on the side.
Masarap! Delicious! Svaadisht! Ochen’ Vkusno! Oishi!
- Because many people are concerned about the mercury content of canned fish, start by selecting a trustworthy brand. Then pick varieties canned in spring water, which provide omega 3 fats beneficial to health without the added fat (cans in oil) or salt (cans in brine).
- If there’s no pechay available you can use any of your favorite green leafy vegetables.
- The best means to store tofu is to place it in a container filled with clean and cold water in the fridge. It is best to cook and consume leftover tofu within two or three days and change the water in the container daily to maintain the tofu’s freshness.
So there you have it. I love this recipe because it is easy to prepare and cook, which is especially useful when I don’t have much time to cook due to other errands. This Tuna Tofu Mayo recipe is ideal for working people, university students, and those who enjoy cooking and eating! Lol. Happy cooking and stay healthy!
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