Have you seen my frozen miso minced pork recipe??
If you haven't make sure and check them first!
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
<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
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.
Store it in a air-tight container in the fridge for 4 days.