Korean-style Seasoned Tofu with Perilla Leaves

Steps

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1. 1
   Rinse 30 perilla leaves, pat dry, and roughly chop into wide strips.
   ▶ ≈0:14
2. 2
   In a bowl, combine gochugaru, minced garlic, soy sauce, soju, and sugar; mix well to create the seasoning sauce.
   ▶ ≈0:20
3. 3
   Add half of the chopped perilla to the sauce and gently mix until coated.
   ▶ ≈0:34
4. 4
   Cut the 300g tofu into bite-sized cubes.
   ▶ ≈0:41
5. 5
   Heat a pan over medium heat with a little oil. Place tofu cubes in the pan, season with salt and pepper, and pan-fry until golden brown on both sides.
   ▶ ≈0:47
6. 6
   Arrange the fried tofu cubes neatly in a pot or on a plate.
   ▶ ≈1:04
7. 7
   Spread the marinated perilla and sauce evenly over the tofu.
   ▶ ≈1:20
8. 8
   Pour half a cup of water into the bowl that held the sauce, swish to rinse out any remaining sauce, and add it to the pot.
   ▶ ≈1:35
9. 9
   Cover the pot and simmer over medium heat for about 2 minutes until the liquid comes to a gentle boil.
   ▶ ≈1:35
10. 10
    Open the lid and carefully flip the tofu to evenly distribute the sauce.
    ▶ ≈1:45
11. 11
    Top with the remaining fresh perilla leaves in a generous mound.
    ▶ ≈1:54
12. 12
    Cover again and cook for about 1 more minute until the sauce reduces slightly and the perilla wilts.
    ▶ ≈2:02
13. 13
    Transfer to serving bowls and enjoy with steamed rice.
    ▶ ≈2:09