This Man's Cook Perilla Seed Sauce Tofu Stir-Fry

• shiitake mushroom 3~4 pieces
• paprika 1/3 piece
• onion 0.5 piece
• green onion white part 10cm
• tofu 1 block (500g)
• vegetable oil enough
• chili oil 2 tablespoons
• minced garlic 1 tablespoon
• soy sauce 2 tablespoons
• oyster sauce 1 tablespoon
• doubanjiang 1 tablespoon
• sugar 1 tablespoon
• vinegar 2 tablespoons
• mirin 3 tablespoons
• black pepper 3 pinches
• water 0.5 cup (100ml)

Recipe 🍳

Cooking tips 💡

• For best texture, take time to fry the tofu thoroughly on all sides until golden brown—this ensures a chewy exterior that won’t break apart when stir-frying and enhances overall mouthfeel.
• When adding the seasoning ingredients, turn off the heat completely to prevent the bottom of the pan from burning easily.
• Doubanjiang is essential for achieving the signature spicy, deep umami flavor of Sichuan cuisine—highly recommended to have on hand rather than omitting it.
• To avoid a sticky or soggy finish, maintain high heat throughout the final step to fully evaporate moisture and reduce the sauce so it clings perfectly to the tofu.