Korean Shepherd's Purse Tofu Stir-fry
Naengi-dubu-bokkeum is a spring-seasonal Korean stir-fry that pairs shepherd's purse - a wild herb with a distinctive earthy bitterness - with cubed firm tofu in perilla oil and soy sauce. The tofu is pan-seared until golden to build a crust, then set aside while onion and garlic cook in the same pan before soy sauces go in. The tofu returns along with the cleaned, trimmed shepherd's purse, which needs only two minutes of gentle tossing to wilt without losing its herbal bite. A final drizzle of perilla oil and a pinch of toasted sesame seeds layer nuttiness over the herb's green, slightly bitter fragrance.
Adjust Servings
Instructions
- 1
Pat tofu dry, cut into 1.5 cm cubes, and rest in paper towels for 5 minutes.
- 2
Wash shepherd's purse well, trim, and cut into 4 cm pieces.
- 3
Heat half the perilla oil and sear tofu for 3 minutes until lightly golden; set aside.
- 4
In the same pan, stir-fry onion and garlic for 1 minute, then add soy sauces.
- 5
Add tofu and shepherd's purse, tossing for 2 minutes until just wilted.
- 6
Finish with remaining perilla oil and sesame seeds.
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Nutrition (per serving)
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