Boil tofu briefly and drain the water. Use a sieve and kitchen towel to remove excess moisture.

Wash perilla leaves thoroughly and remove the stems.

Blanch perilla leaves in boiling water for 10 seconds.

Rinse blanched perilla leaves in cold water and squeeze out excess moisture.

Chop the drained perilla leaves into small pieces.

Place tofu in a bowl and mash it with a fork.

Add chopped perilla leaves, soy sauce, and sesame oil to the mashed tofu.