Main ingredients
tofuperilla leavesseaweedpotato starchsoy sauceoyster saucevinegarcooking winestarch syrupminced garlicblack peppersesame oilcooking oil
Yoon Yi-ryeon's Braised Tofu with Perilla Leaves and Seaweed
A unique braised tofu dish where fragrant perilla leaves and savory seaweed are wrapped around tofu, coated in starch, pan-fried, and then simmered in a sweet and salty sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Coating with starch and frying keeps the texture chewy and prevents sogginess over time.
- Adding half a tablespoon of vinegar to the seasoning sauce enhances the savory flavor and leaves a clean aftertaste.
- When frying the tofu, avoid flipping too often; let one side cook sufficiently before turning to prevent the perilla leaves and seaweed from falling off.
Recommended for
- Those who want to try a different tofu dish instead of the usual braised tofu every day.
- Those who prefer side dishes with a chewy and soft texture.
- Those who enjoy the fragrant and savory harmony of perilla leaves and seaweed.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Okjubu's Perilla Leaf Tofu Wrap
- Kim Dae-seok's Pork and Tofu Stew
- Aha Bujang's Peanut Butter Braised Tofu
- This Man's Cook Gochujang Tuna Tofu Jjim
- This Man's Cook Layered Dubu Jorim
- Solo Cooking God's Chamchi Dubu-jorim
- Striker Chef's Tuna and Tofu Jorim
- Ttukdak Hyung's Braised Ham, Korean fish cake (eomuk), and Tofu
- Ttukdak Hyung's Soy Sauce Tofu Stew and Doenjang Tofu Gwangjeong
- Kim Jin-sun's Thinly Sliced Pork Belly Braised Tofu
