Drain the canned tuna thoroughly to remove excess oil.

Dice the vegetables finely and crumble the tofu after removing excess moisture.

Mix tuna, vegetables, tofu, salt, and pepper in a bowl until evenly combined.

Beat the eggs in a separate bowl and add a pinch of salt.

Wash the perilla leaves and pat them dry. Coat each leaf with flour evenly.

Place the filling on the perilla leaf and fold into desired shapes (e.g., triangle or half-moon).

Dip the folded leaves into the egg mixture and pan-fry on medium heat until golden brown on both sides.