Korean Perilla Leaf Tofu Stir-fry
Kkaennip dubu bokkeum is a side dish of firm tofu cubes pan-fried until golden, then seasoned with soy sauce, onion, and garlic before being tossed with chiffonaded perilla leaves and ground perilla seeds at the end. The tofu develops a lightly crisp shell that absorbs the soy seasoning while the interior stays soft. Perilla leaves contribute a distinctive herbal fragrance, and the ground perilla seeds add a nutty depth that elevates the dish beyond a basic tofu stir-fry. A final touch of sesame oil brightens the aroma.
Adjust Servings
Instructions
- 1
Pat tofu dry and cut into bite-size cubes.
- 2
Thinly slice onion and chiffonade the perilla leaves.
- 3
Heat oil and stir-fry tofu for about 4 minutes until lightly golden.
- 4
Add onion and garlic, cook 2 minutes, then season with soy sauce.
- 5
Lower heat, add perilla leaves and perilla powder, and toss for 1 minute.
- 6
Finish with sesame oil, toss briefly, and serve immediately.
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Nutrition (per serving)
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