Prepare the tofu and perilla leaves.

Place the whole tofu block in a steamer and steam for 10 minutes.

Cut the steamed tofu into four thick pieces.

Soak the perilla leaves in cold water for 10 minutes, then rinse under running water and remove excess water.

Remove the stems from the perilla leaves, roll them up, and slice into thin strips.

Coarsely grind sesame seeds using a grinder or by crushing them between your palms.

In a bowl, mix 1 tbsp doenjang, 1/2 tbsp mirin, 1/2 tbsp sesame oil, and 2/3 tbsp ground sesame seeds. Toss the perilla leaves in the mixture.

Place the tofu pieces on a serving plate and top with the seasoned perilla leaves.