Korean Perilla Leaf Tofu Stir-fry

Three hundred grams firm tofu is pressed with paper towels and cut into bite-size cubes. If the surface still feels wet, it stands for about 5 more minutes before cooking. Twenty grams perilla leaves are shaken dry, stacked, rolled, and cut into thin ribbons, while 80 g onion is sliced thinly. One tablespoon cooking oil is heated over medium, and the tofu is spread in one layer. Gentle turning for about 4 minutes gives several sides light brown color and firmer edges without breaking the cubes. The onion and 1 teaspoon minced garlic are then stir-fried with the tofu for 2 minutes, until the onion edges become translucent. One and a half tablespoons soy sauce is poured around the pan edge and tossed through immediately. If the bottom dries before the seasoning spreads, the heat is lowered slightly rather than letting the tofu stick. The perilla leaves and 1 tablespoon ground perilla seed are added after reducing the heat to low. One minute of gentle folding distributes the powder while limiting the time the leaves spend over heat. The burner is switched off before 1 tablespoon sesame oil is mixed in. Searing the tofu first and delaying the leaves gives each ingredient a separate cooking stage suited to its structure.