Korean Perilla Braised Tofu
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Ground perilla seeds (deulkkae-garu) thicken the soy braising liquid into a creamy, nutty sauce, a world away from the red, spicy versions of Korean braised tofu.
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Searing the tofu on both sides first firms the surface so the sauce coats it thickly and the slices hold their shape. Green onion and a few drops of sesame oil at the very end lift the earthy perilla flavor. Perilla powder is sold at Korean grocers and is not the same thing as sesame.
Ingredients
Instructions
- 1
Pat 350 g firm tofu dry with paper towels, then cut it into thick slabs.
Remove as much surface moisture as possible so the pieces sear instead of steaming and breaking apart in the pan.
- 2
Heat 1 tsp cooking oil in a skillet over medium heat, then add the tofu in a single layer.
Sear about 2 minutes per side, just until lightly golden and firm enough to handle.
- 3
Mix 1.5 tbsp soy sauce, 1 tsp minced garlic, and 180 ml water for the braising liquid.
Slice the half onion thinly so it softens quickly and releases sweetness into the sauce.
- 4
Scatter the sliced onion evenly over the seared tofu, then pour the sauce around the edges.
Simmer over medium-low heat for 6 minutes, spooning the liquid over the tofu so the seasoning penetrates evenly.
- 5
Add 2 tbsp ground perilla seeds a little at a time, stirring them into the hot liquid right away.
Reduce to low heat and simmer only 3 more minutes, stopping once the sauce turns creamy and lightly thick.
- 6
When the sauce clings thickly to the tofu, add the green onion and 0.5 teaspoon of sesame oil.
Fold broadly so the tofu does not break, then turn off the heat.
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