Korean · beginner
Korean Perilla And Soybean Paste Braised Tofu With Mushrooms
Pan-fried firm tofu cubes simmered with mixed mushrooms in a rich perilla seed and soybean paste gravy.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat pressed tofu cubes thoroughly dry with paper towels. Heat vegetable oil in a deep skillet over medium-high heat.
- 02
Add tofu cubes and cook for 6 to 8 minutes, turning occasionally until golden brown on all sides. Remove and set aside.
- 03
In the same skillet, add sliced shiitake and king oyster mushrooms; saute for 4 minutes until softened and fragrant.
- 04
Whisk doenjang, ground perilla seeds, and minced garlic into the vegetable broth until fully combined.
- 05
Return tofu to the skillet with mushrooms, pour the perilla-doenjang mixture over top, and bring to a simmer.
- 06
Reduce heat to medium-low and simmer uncovered for 6 to 8 minutes until sauce thickens to a creamy gravy. Drizzle with sesame oil before serving.
A LITTLE KITCHEN KNOW-HOW
Perilla Powder Thickening
Incorporating fine roasted ground perilla seeds into simmered broth to create a rich, creamy texture and nutty aroma.
Notes from the kitchen
- Patting the tofu completely dry before frying ensures a golden crust that holds sauce effectively during braising.
- Ground perilla seeds thicken the broth naturally while introducing a characteristic nuttiness.
- Original home-cooking adaptation inspired by Korean; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
