Hearty and Delicious Perilla Seed and Walnut Tofu and Onion Rice Bowl
Hearty and Delicious Perilla Seed and Walnut Tofu and Onion Rice Bowl
Mom’s Brain Food Recipe! Tofu and Onion Rice Bowl Packed with Perilla Seeds and Walnuts
This is a nutritious one-bowl meal featuring soft tofu and sweet onions simmered in a rich sauce, generously seasoned with savory perilla seeds and crunchy walnuts. Served over rice, it makes for a satisfying and delicious meal. It’s a perfect, healthy homemade dish for the whole family.
Main Ingredients- Rice for 2 servings (small portion)
- 1 block of tofu (approx. 300-350g)
- 1/2 large onion
- 1 Tbsp perilla seed powder (deulkkae garu)
- 1 Tbsp cooking oil
- Pinch of salt
- 1 handful of walnuts (approx. 30g)
Seasoning Ingredients- 2 cups (approx. 400ml) dashi stock (made from anchovies, kelp, dried pollack)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1/2 Tbsp yangjojang (brewing soy sauce)
- 1 tsp minced garlic
- Small amount of chopped green onion
- Small amount of sesame oil
- 1 Tbsp cornstarch slurry (mixed with 2 Tbsp water, optional)
- 2 cups (approx. 400ml) dashi stock (made from anchovies, kelp, dried pollack)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1/2 Tbsp yangjojang (brewing soy sauce)
- 1 tsp minced garlic
- Small amount of chopped green onion
- Small amount of sesame oil
- 1 Tbsp cornstarch slurry (mixed with 2 Tbsp water, optional)
Cooking Instructions
Step 1
Cut the tofu into large pieces, about 1.5-2cm thick. Cutting them slightly thicker than for a typical tofu stew will improve the texture after simmering. Heat 1 Tbsp of cooking oil in a pan over medium-high heat. Pan-fry the tofu pieces until golden brown on both sides. Lightly sprinkle salt on the tofu while frying for seasoning. If you are using firm tofu meant for frying, you can skip this step and add it directly to the simmering sauce.
Step 2
In another pot or deep pan, add 2 cups of dashi stock. Stir in 1 Tbsp gochujang, 1/2 Tbsp yangjojang, 1 Tbsp maesilcheong, 1 tsp minced garlic, and a small amount of chopped green onion to create the sauce. Once the sauce begins to boil, add the roughly chopped walnuts and thinly sliced onion. Simmer until the onions are tender and the sauce is slightly reduced. Finally, stir in 1 Tbsp perilla seed powder and a drizzle of sesame oil, then turn off the heat. If the sauce seems too thin, you can add the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) to thicken it for a richer consistency.
Step 3
Carefully place the pan-fried tofu pieces into the prepared sauce. Simmer over low heat for about 5-10 minutes, allowing the tofu to absorb the flavors and the sauce to become slightly syrupy. Be gentle to prevent the tofu from breaking apart.
Step 4
Serve the warm rice in a bowl, and generously spoon the simmered tofu and onion mixture over the top. This creates a delicious and nutritious Tofu and Onion Rice Bowl. For an extra touch, you can sprinkle some toasted sesame seeds on top.
