Authentic home cooking from Japan, with US measurements. 
Let’s Eat More Veggies! Kid-Friendly Japanese-Style Mapo Tofu
This dish is packed with both vegetables and protein. Serve it over rice as a rice bowl, and even kids will happily eat lots of veggies! Recipe background: I created this so my 1-year-old daughter could easily and deliciously get her veggies and protein.
Let’s Eat More Veggies! Kid-Friendly Japanese-Style Mapo Tofu
This dish is packed with both vegetables and protein. Serve it over rice as a rice bowl, and even kids will happily eat lots of veggies! Recipe background: I created this so my 1-year-old daughter could easily and deliciously get her veggies and protein.
Open in Cookpad AppSteps
- 1
Cut the vegetables into small cubes, about 1/4 inch. Cut the tofu into bite-sized pieces.
- 2
Heat oil in a wok or large skillet. Add the ground pork and cook until browned.
- 3
Once the pork changes color, add the carrot and onion. Sauté until the onion becomes translucent.
- 4
If using raw broccoli, add it now and lightly stir-fry.
- 5
Add all the ingredients marked with ● (water, dashi, sugar, sake, soy sauce). Simmer for 3–4 minutes until the vegetables are cooked through.
- 6
Add the tofu. Once it comes back to a boil, simmer for about 1 minute.
- 7
Add the pre-boiled broccoli and the miso paste (marked with ○). Taste and add more soy sauce or miso if needed.
- 8
Thicken the sauce with the potato starch mixture. It’s ready to serve! Adults can add chili oil at the table for extra flavor.
- 9
[Note, 2011.05.26] The amounts of soy sauce and miso have been updated. Sorry! But the previous amounts are also delicious!
- 10
Cooksnaps
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