Dou Dou (豆豆)
This Korean Perilla Tofu Stew is an aromatic, savory-sweet banchan that brings the vibrant flavors of Korean home cooking to your table in under 30 minutes.
这道韓国紫苏豆腐煎菜是一道香气四溢、鹼甜适中的韓式家常小菜，30分钟内就能端上餐桌。
📹 Watch the Recipe
Recipe by 素食教煮 Veggie So Easy
https://www.youtube.com/watch?v=AiD16sLxAhA
🥘 Why This Recipe Works
Korean perilla tofu stew, or kkaennip dubu jorim (깬잇두부조림), is one of those humble Korean banchan that steals the show. The star ingredient — fresh perilla leaves (紫苏葉 / 깬잇) — has a uniquely aromatic, almost minty-herbal fragrance that infuses the tofu as it simmers in a glossy soy-gochugaru glaze. Each bite delivers tender pan-fried tofu, a whisper of heat from Korean chili flakes, and the unmistakable grassy-umami punch of perilla.
This recipe is completely plant-based — no fish sauce, no honey, no animal products — yet it delivers the full depth of traditional Korean jorim (braised) flavors. The tofu is first pan-fried to a golden crust, then gently simmered in a savory-sweet sauce with onion, garlic, and scallions until every slice is coated in sticky, caramelized perfection. Fresh perilla leaves are added at the very end to preserve their vibrant color and fragrant oils.
6 main ingredients, one pan, 25 minutes — classic Korean comfort made vegan.
🛒 Ingredients
| Ingredient (材料) | Amount | Notes |
|---|---|---|
| Firm tofu (硬豆腐) | 400g | Pressed and sliced 1cm thick |
| Fresh perilla leaves (新鲜紫苏葉) | 15–20 leaves | Washed, stems removed |
| Onion (洋葱) | ½ medium | Thinly sliced |
| Garlic (蒜) | 3 cloves | Minced |
| Scallions (蓟) | 3 stalks | Cut into 3cm lengths |
| Soy sauce (醬油) | 3 tbsp | Light soy sauce |
| Gochugaru (韓式辣椒粉) | 1 tbsp | Korean red chili flakes |
| Gochujang (韓式辣椒酱) | 1 tbsp | Korean chili paste |
| Maple syrup (楓糖浆) | 1 tbsp | Or brown sugar |
| Sesame oil (麻油) | 1 tbsp | Toasted, for finishing |
| Toasted sesame seeds (白芝麻) | 2 tsp | For garnish |
| Water (水) | ½ cup | For braising liquid |
| Vegetable oil (植物油) | 2 tbsp | For pan-frying |
👨🍳 Instructions
Step 1 — Prepare the tofu
- Press the block of firm tofu between paper towels with a heavy pan for 10 minutes to remove excess moisture. This prevents splattering and gives a better sear.
- Slice the pressed tofu into 1cm-thick rectangles, about 5×4cm each. Pat dry with a clean towel.
- Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Fry tofu slices in a single layer for 3–4 minutes per side, until deep golden brown and crisp-edged.
- Transfer fried tofu to a plate. Do not wipe the pan — the flavorful oil stays.
Step 2 — Make the sauce
- In the same pan over medium heat, add the sliced onion and minced garlic. Sauté for 2 minutes until fragrant and translucent.
- In a small bowl, whisk together soy sauce, gochugaru, gochujang, maple syrup, and ½ cup water until the chili paste dissolves completely.
- Pour the sauce mixture into the pan and stir. Bring to a gentle simmer.
Step 3 — Simmer the tofu
- Return the fried tofu slices to the pan, nestling them into the sauce in a single layer.
- Reduce heat to medium-low. Cover and simmer for 5 minutes, spooning sauce over the tofu occasionally.
- Flip the tofu slices carefully, add the scallion lengths, and continue simmering uncovered for another 3–4 minutes, until the sauce thickens and clings to the tofu.
Step 4 — Add perilla leaves and finish
- Gently place fresh perilla leaves on top of and between the tofu slices. Push them down into the sauce slightly.
- Cover the pan, remove from heat, and let rest for 2 minutes — the residual steam wilts the perilla leaves just enough to release their aroma without losing color.
- Drizzle toasted sesame oil over the top and sprinkle with toasted sesame seeds. Serve immediately over steamed rice.
Ingredients
Method
Notes
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| Can’t find fresh perilla leaves? | Substitute with Thai basil (九层塔) or shiso leaves for a similar herbal note. If unavailable, add 1 tsp dried perilla powder (available at Korean grocers) to the sauce. |
| Too spicy? Not spicy enough? | Reduce gochugaru to ½ tbsp for mild heat, or increase to 2 tbsp for extra kick. Gochujang can be replaced with extra soy sauce + ½ tsp chili flakes. |
| Want a saucier stew? | Add ¼ cup more water and 1 tsp cornstarch slurry at the simmering stage. Jorim means braised — it should be glossy, not soupy. |
| Can I use silken tofu? | No — silken tofu will fall apart. Stick with medium-firm or firm tofu. For extra protein, add pan-fried tempeh slices alongside. |
📊 Nutrition
Per serving (⅓ of recipe, with rice): ~320 cal | Protein 18g | Carbs 22g | Fat 16g | Fiber 4g | Sodium 620mg
🌱 Why This Dish
Perilla leaves (紫苏葉 / 깬잇) have been a cornerstone of Korean cuisine for centuries, prized for their distinctive fragrance and digestive benefits. In Korean temple cuisine — where Buddhist monks have refined plant-based cooking for over a thousand years — perilla leaves are cherished as a natural flavor enhancer that needs no animal products. The word jorim (조림) refers to the Korean braising technique where ingredients are simmered in seasoned soy sauce until the liquid reduces to a savory glaze.
In Chinese, 紫苏 (zǐ sū) literally means “purple revive” — named for its deep purple undersides and its traditional use in herbal medicine to warm the stomach and ease digestion. This dish is commonly eaten as a banchan (side dish / 小菜) alongside rice and a bowl of soup in Korean homes. It’s especially popular during spring and autumn, when the perilla harvest peaks.
In Buddhist vegetarian culture (韓国寺院素食), perilla tofu stew represents the principle of using simple, seasonal ingredients prepared with mindfulness. The deep green of perilla leaves against golden tofu embodies the Korean aesthetic of sobak (소박 / 素朴): understated elegance through natural ingredients.
