Tofu Soboro Perilla Leaf Rice Balls
Tofu Soboro Perilla Leaf Rice Balls
How to Make Delicious Tofu Soboro Perilla Leaf Rice Balls
Experience the delightful combination of fragrant perilla leaves wrapped around flavorful tofu soboro rice balls – a nourishing treat for your table.
Main Ingredients- 1 block (approx. 300g) silken tofu
- 2 cups (approx. 400g) cooked rice
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp sugar
- 1 Tbsp sesame seeds
- 1 Tbsp black sesame seeds
- 1 Tbsp sesame oil
- 10 fresh perilla leaves
- 2 Tbsp furikake (rice seasoning)
Cooking Instructions
Step 1
Crumble the tofu using your hands or a fork into small pieces. Then, wrap the crumbled tofu in a cheesecloth or paper towels and squeeze out as much moisture as possible. This step is crucial for achieving a nicely textured, crumbly ‘soboro’.
Step 2
Place the squeezed tofu into a dry non-stick pan over medium-low heat. Stir continuously with a spatula, breaking up any large clumps, until the tofu becomes dry and crumbly, resembling coarse breadcrumbs. Cook for about 5-7 minutes, being careful not to burn it.
Step 3
Once the tofu is crumbly and dry, add 1 Tbsp sugar, 1 Tbsp soup soy sauce, 2 Tbsp ketchup, and 1 Tbsp gochujang directly to the pan. Stir-fry quickly until all the seasonings are evenly distributed and coat the tofu crumbles. Adjust the heat to prevent the sauce from burning.
Step 4
When the seasonings are well incorporated, turn off the heat. Stir in 1 Tbsp sesame seeds, 1 Tbsp black sesame seeds, and 1 Tbsp sesame oil until everything is mixed. This creates your delicious tofu soboro. Let it cool slightly.
Step 5
In a separate bowl, place 2 cups of warm cooked rice. Add 2 Tbsp of furikake and 1 Tbsp of sesame oil. Gently mix the rice with your hands or a spatula, ensuring the seasonings are evenly distributed without mashing the rice grains.
Step 6
Take about half of the seasoned rice and flatten it in your palm. Place a generous spoonful of the cooled tofu soboro filling in the center. Cover the filling with the remaining rice, gently cupping your hands to form a round rice ball. Ensure the filling is completely enclosed.
Step 7
Wash the fresh perilla leaves and pat them dry. Finely julienne the leaves into thin strips (about 1cm wide). Gently roll each rice ball over the julienned perilla leaves, pressing lightly so the leaves adhere to the surface. The aromatic perilla will enhance the flavor.
Step 8
Finally, top each perilla-wrapped rice ball with a little extra tofu soboro for a beautiful presentation and an added layer of texture. These tofu soboro perilla leaf rice balls are a nutritious and satisfying meal, perfect for a quick lunch or a tasty snack!
