Korean Shepherd's Purse Tofu Stir-fry

Pat 300 g firm tofu very dry, then cut it into 1.5 cm cubes.

Wrap the cubes in paper towels for 5 minutes so the surface moisture comes off and the tofu browns instead of steaming.

Wash 120 g shepherd's purse carefully around the roots, trim any tough parts, and cut it into 4 cm lengths.

Thinly slice 80 g onion so it softens quickly in the pan.

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

Turn the cubes gently for about 3 minutes, until several sides are lightly golden, then set them aside.

In the same pan, add the onion and 1 tsp minced garlic, then stir-fry over medium heat for 1 minute.

When the onion turns slightly translucent, add 1.5 tbsp soy sauce and 0.5 tbsp soup soy sauce.

Return the seared tofu to the pan and add the shepherd's purse.

Toss by lifting from the bottom with a spatula, then cook over medium heat for only 2 minutes, stopping when the greens just begin to wilt.

Turn off the heat, add the remaining perilla oil and 1 tsp toasted sesame seeds, and fold everything together lightly.

Transfer to a plate right away so the tofu stays intact, and serve while warm.