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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Korean Perilla And Soybean Paste Braised Tofu With Mushrooms · Cooking Culmination

Discover / Korean

Editorial sample recipeKoreanbeginnerHalalVegetarianVegan

Korean Perilla And Soybean Paste Braised Tofu With Mushrooms

Name: Korean Perilla And Soybean Paste Braised Tofu With Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 450 g firm tofu, pressed and cut into 1-inch cubes; 150 g shiitake mushrooms, stemmed and sliced; 150 g king oyster mushrooms, sliced into half-moons; 2 tbsp Korean doenjang (soybean paste); 2 tbsp toasted ground perilla seeds (deul-kkae-ga-ru); 2 clove garlic, minced; 1.5 cup halal vegetable broth; 1 tbsp toasted sesame oil; 2 tbsp vegetable oil

Pan-fried firm tofu cubes simmered with mixed mushrooms in a rich perilla seed and soybean paste gravy.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Korean Perilla And Soybean Paste Braised Tofu With Mushrooms

AI illustration

Ingredients

Servings

450 g firm tofupressed and cut into 1-inch cubes
150 g shiitake mushroomsstemmed and sliced
150 g king oyster mushroomssliced into half-moons
2 tbsp Korean doenjang (soybean paste)
2 tbsp toasted ground perilla seeds (deul-kkae-ga-ru)
2 clove garlicminced
360 ml halal vegetable broth
1 tbsp toasted sesame oil
2 tbsp vegetable oil

Allergen information

This recipe contains or may contain:

molluscs
sesame
soy

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Perilla Powder Thickening

Incorporating fine roasted ground perilla seeds into simmered broth to create a rich, creamy texture and nutty aroma.

Instructions

Step 1: Pat pressed tofu cubes thoroughly dry with paper towels. Heat vegetable oil in a deep skillet over medium-high heat.

Step 2: Add tofu cubes and cook for 6 to 8 minutes, turning occasionally until golden brown on all sides. Remove and set aside.

Step 3: In the same skillet, add sliced shiitake and king oyster mushrooms; saute for 4 minutes until softened and fragrant.

Step 4: Whisk doenjang, ground perilla seeds, and minced garlic into the vegetable broth until fully combined.

Step 5: Return tofu to the skillet with mushrooms, pour the perilla-doenjang mixture over top, and bring to a simmer.

Step 6: 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.

Cooking tips

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.