Pan-Fried Perilla Leaves Stuffed with Pork and Tofu recipe - ingredients, nutrition and when to eat it
Pan-Fried Perilla Leaves Stuffed with Pork and Tofu are made by filling fragrant perilla leaves with a pork and tofu mixture, then pan-frying them until…
Pan-Fried Perilla Leaves Stuffed with Pork and Tofu are made by filling fragrant perilla leaves with a pork and tofu mixture, then pan-frying them until golden. Their savory, moist flavor makes them a great home-style side dish or addition to a holiday table.
Vegetables · 30 minutes to cook
Nutrition (per 221.3g serving): 375 kcal · protein 22.7g · carbohydrate 16.4g · fat 23.4g · sodium 810.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the filling is too thick, the outside may burn before the inside is fully cooked.
Tips: Drain the tofu well so the filling does not become soggy.
Tips: If the pan is too hot, the perilla leaves may lose some of their fragrance, so keep the heat at medium-low.
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Ingredients (1 serving)
- Perilla leaves — 10 pc
- Ground pork — 60 g
- Tofu — 50 g
- Egg — 0.5 pc
- All-purpose flour — 15 g
- Water — 20 ml
- Garlic — 1 tsp
- Green onion — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp