Korean Perilla Leaf Tofu Stir-fry
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Perilla leaves plus ground perilla seed give soy-glazed tofu a double dose of that nutty, minty perilla smell.
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The tofu is seared firm beforehand, so the pieces keep their edges.
Ingredients
Instructions
- 1
Press 300 g firm tofu with paper towels to remove surface moisture, then cut it into bite-size cubes.
If the surface still feels wet, let it stand about 5 more minutes so it sears instead of crumbling.
- 2
Thinly slice 80 g onion.
Shake excess water from 20 g perilla leaves, stack them, roll them tightly, and slice into thin ribbons. Keep the leaves separate for the end so their aroma stays fresh.
- 3
Heat 1 tablespoon cooking oil in a pan over medium heat, then spread the tofu in one layer.
Cook about 4 minutes, turning gently, until several sides look golden and the edges feel firmer.
- 4
When the tofu has firmed, add the sliced onion and 1 teaspoon minced garlic, keeping the heat at medium.
Stir-fry about 2 minutes, until the onion turns slightly translucent and the garlic smells fragrant but not browned.
- 5
Pour 1.5 tablespoons soy sauce around the edge of the pan, then toss right away so the seasoning coats the tofu evenly.
If the pan looks dry, lower the heat slightly to prevent sticking and scorching.
- 6
Reduce the heat to low, add the perilla leaves and 1 tablespoon ground perilla seed, and toss gently for just 1 minute.
Turn off the heat, drizzle 1 tablespoon sesame oil, mix once, and serve immediately.
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