Korean Perilla Sprout & Tofu Soybean Paste Stir-fry

Cut 220 g firm tofu into 1.5 cm cubes, then press the pieces well with paper towels.

If the surfaces still look wet, blot them again before cooking so the oil does not spit and the tofu can brown.

Trim the tough stems from 120 g perilla sprouts, rinse them gently, and shake off excess water.

Slice 60 g onion and half a Cheongyang chili so they are ready to add quickly when the pan is hot.

Dissolve 1 tablespoon doenjang in 2 tablespoons water before it reaches the pan, breaking up any lumps.

Adding the paste directly can make the seasoning uneven and may scorch against the hot surface.

Heat the pan over medium heat, add half the perilla oil, and spread the tofu in a single layer.

Turn the cubes for about 2 minutes until several sides look golden, then take them out.

In the same pan, add the onion and 1 teaspoon minced garlic, then cook over medium-low heat.

When the onion turns slightly translucent, pour in the dissolved doenjang and let the edges start bubbling.

Return the tofu and toss until it is lightly coated with sauce, then add the perilla sprouts and Cheongyang chili.

Stir-fry only 1-2 minutes, just until wilted, then drizzle the remaining perilla oil and serve immediately.