• Miwa

Mabo tofu


Have you seen my frozen miso minced pork recipe??

If you haven't make sure and check them first!

The link is https://www.shinagawa-japanese-cooking.com/post/frozen-miso-minced-pork-prep-meal-idea

Today's recipe is the weekday diner idea of how to turn frozen miso minced pork into actual dishes.

My frozen miso mined pork can be last for 3 weeks in a freezer plus, it's already seasoned! So all you have to do is cooking with some other ingredients during the weekday.

This time I jazz up with tofu! Enjoy simple, easy mabo tofu!

<Yield> 4 servings

<Prep time>3mins

<Cook time> 10 mins


1 sheet of frozen miso minced pork( https://www.shinagawa-japanese-cooking.com/post/frozen-miso-minced-pork-prep-meal-idea)

1 block of tofu

1cup worth of chopped spring onion

2 tbsp of water

1/2 tsp of soy sauce

1 tbsp of toasted sesame oil

1/3 tsp of potato starch with water

Japanese 7 spices

<Optional toppings>

black pepper

spring onion

chili oil


1:Cut tofu into about 2cm squares.

2:Break your frozen pork mixture inside of your plastic bag. You don't need to defrost it. In a skillet, cook the pork mince with high heat, once one side became chard, flip them and start breaking them into small chunks with your spatula. Splash 2 tbsp of water and add tofu. Put the lid on and steam it for 2mins.

3:Open the lid and add potato starch dissolved in water. it’s important to pour over the liquid part,then mix it thoroughly. Continue cooking it until the sauce is thickened. 

4:Drizzle 1/2 tsp of soy sauce and some sesame oil and transfer onto the plate. Sprinkle some spring onion and Japanese seven spices on top if you like. Ready to be enjoyed♡



- you can swap tofu to eggplant.


-Please feel free to season with salt and pepper to adjust the taste.

- If you are leaving Tobanjyan paste, add additional 1/2 tsp of salt.

<Storage time>

Store it in a air-tight container in the fridge for 4 days.

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