This Man's Cook Tofu with Perilla Seed and Salted Anchovy
A side dish made by stir-frying soft tofu in perilla oil to remove moisture, then mixing it with crisp, crumbled aged seaweed seasoned in salted anchovy sauce for a rich, savory flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not mix the tofu and seaweed together at once, as the tofu will absorb all the seasoning. Always season the seaweed first before adding the tofu to ensure even distribution.
- Avoid stirring the tofu too frequently while frying, as it may break down too finely. Stir only occasionally to achieve a golden exterior with a moist interior.
- For better flavor, grind whole sesame seeds using a mortar and pestle or blender into a fine powder rather than using them whole—this enhances the overall nutty aroma of the dish.
Recommended for
- Those who want to quickly and deliciously use up old seaweed stored in the freezer.
- Parents or caregivers preparing mild, rich, and smooth nutritious side dishes suitable for children or elderly individuals.
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