Mayak Tofu
Mayak Tofu—literally translated as "drug tofu"—is a boldly flavored, addictive Korean-inspired dish that has gained cult status for its umami-packed punch and easy preparation. Unlike its meatier cousin, Mayak Eggs, this vegan alternative uses extra-firm tofu as the canvas for soaking up a delicious marinade.
Ingredients
- Amount Ingredient Description
- 1 block 14 oz / 400g Extra-firm tofu Firm texture, ideal for marinating
- ¼ cup Soy sauce or liquid aminos Base of the marinade adds umami
- 1 tablespoon Vinegar rice vinegar or apple cider vinegar Adds brightness and tang
- 1 teaspoon Coconut sugar Balances savory and spicy notes
- 1 teaspoon Toasted sesame oil Adds nutty aroma and depth
- 2 tablespoon Gochujang miso, or black bean paste Choose one for bold flavor
- 2 cloves Garlic minced Adds pungency and richness
- 1 tablespoon Fresh cilantro chopped Brings freshness and herbal lift
- 2 Scallions thinly sliced Adds crunch and mild onion flavor
- Optional Red chili flakes or pepper For extra heat if desired
- Optional Toasted sesame seeds Garnish for texture and appearance
Instructions
Prep the Tofu:
- Cut extra-firm tofu into bite-sized pieces. Optionally press it for 15–30 minutes to remove excess water.
Boil the Tofu:
- Simmer the tofu in salted water for 5–7 minutes. Drain and cool.
Make the Marinade:
- Mix together soy sauce (or aminos), vinegar, coconut sugar, sesame oil, garlic, scallions, cilantro, and your choice of paste (gochujang, miso, or black bean).
Marinate the Tofu:
- Add tofu to the marinade. Gently toss to coat. Cover and refrigerate for at least 2 hours (overnight is best).
Serve and Enjoy:
- Spoon over rice or grains. Top with more scallions, cilantro, and sesame seeds if desired.