Tuna and Tofu Cold Dish

⏲ ~51 min total · prep 16 · cook 35 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 (14 oz) block extra-firm tofu
• 1 (5 oz) can chunk light tuna in water, drained
• 2 tbsp tamari
• 1 tbsp toasted sesame oil
• 2 tsp rice vinegar
• 1 tsp grated fresh ginger
• 1 green onion, thinly sliced on the bias
• 1 tsp toasted sesame seeds
• 1/2 tsp shichimi togarashi or chili crisp (optional)

Instructions

1. Wrap the tofu block in 3 layers of paper towels, set it on a plate, and weight it with a heavy can for 25 minutes to press out the water; pour off the liquid that collects.
2. Meanwhile, whisk the tamari, sesame oil, rice vinegar, and grated ginger in a small bowl until the dressing is uniform.
3. Flake the drained tuna with a fork and toss it with 1 tablespoon of the dressing so it moistens without going soupy.
4. Cut the pressed tofu into 8 rectangles and arrange them on chilled plates, then pile the dressed tuna on top of each piece.
5. Spoon the remaining dressing over, scatter on the green onion, sesame seeds, and shichimi, and serve cold — 10 minutes in the fridge first if you want it properly chilled.

Why this recipe works

• The weighted press Twenty-five minutes under a heavy can squeezes the water out of the tofu, which is what lets the rectangles hold the dressing instead of diluting it at the plate.
• Dressing in two passes A tablespoon goes into the flaked tuna first, enough to moisten without going soupy. The remainder pours over at the end, so the top of the dish stays glossy.
• Cold start to finish Chilled plates and a 10-minute rest in the fridge keep the dish cold from counter to table, which matters when the contrast of cool tofu and sharp dressing is the whole point.

Tips for making this recipe well

Weight it evenly

A heavy can set on a plate presses the whole block at once. Pour off the liquid that collects; you'll be surprised by the volume.

Grate the ginger

A fine grater spreads the ginger evenly through the dressing. Sliced ginger pools its heat into single forkfuls instead.

Cut the onion on the bias

Angled slices of green onion drape over the tuna instead of rolling off the top. They also read longer on the plate than a straight cut.

Decide on the heat

Shichimi togarashi or chili crisp is listed as optional, and it's the only source of heat in the dish. Add it before the sesame seeds so it settles into the dressing.

Chill after plating

Ten minutes in the fridge after plating firms the dressing onto the tofu and brings the whole dish properly cold. It's the difference between served cold and actually cold.

Serving suggestions

This is the cold plate we build when the fridge holds tofu and a can of tuna and nothing is planned. Eight pressed rectangles carry flaked tuna in a tamari, sesame, and ginger dressing at 1.9 net carbs a serving. It works as a summer first course, a light lunch, or the 4 p.m. snack you eat standing at the counter. Green onion and sesame seeds finish it, and the shichimi goes on for anyone who wants the heat.

Storage and meal prep

Cover and refrigerate leftovers for 3 to 4 days; the dressing pools as it sits, so re-toss before serving. The dish eats cold, so there's no reheating step; plate it straight from the container. We skip the freezer here, since thawed tofu turns spongy and weeps into the dressing. If you're planning ahead, store the dressing separately and dress the tuna the day you serve it.

Variations worth trying

• Salmon version Flake canned salmon in place of the tuna and keep the dressing as written.
• Hotter dressing Whisk a teaspoon of chili crisp directly into the dressing instead of finishing with shichimi.
• Avocado beside Fan half an avocado alongside the tofu for a richer plate without touching the dressing.
• Cucumber under Lay thin cucumber slices on the plate first; they add crunch and catch the excess dressing.

Frequently asked questions

Can I skip the pressing step?

I wouldn't; the 25-minute press is what keeps the dressing from turning watery. It's hands-off, so whisk the dressing while the can does the work.

Can I use fresh tuna?

The recipe is built around canned chunk light tuna, drained and flaked. Fresh tuna is a different dish with different seasoning needs.

What is shichimi togarashi?

A Japanese seven-spice blend built on chili, with orange peel and sesame in the mix. A light dusting replaces the chili crisp and adds citrus notes.

Is it really 1.9 net carbs?

Yes, per serving as written. Tofu and canned tuna carry almost nothing, and the dressing holds no sugar.

Can I make it ahead?

The dressing keeps 3 to 4 days in a sealed jar. Dress the tuna and plate the dish close to serving so the tofu stays firm.

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