ramyaramesh3007This vegan version of korean marinated eggs will literally blow your mind – I’ve added a spicy twist to it with my 5-minute homemade chili oil!
This easy Mayak tofu recipe involves the marination of extra firm tofu in a spicy but slightly sweet sauce made with pantry friendly ingredients like toasted sesame seeds, soy sauces, rice vinegar, bird’s eye chillies, and spring onions. For this spicy version, I also use my Homemade Chili Oil for an extra punch of flavour.
The “mayak” (마약) actually translates to “drug” in Korean language, and this name apparently came about due to the addictive nature of this delicious dish (I finished an entire tofu by myself in 2 meals, I kid you not!).
They can be easily made gluten free too by swapping out the soy sauces for gluten free soy sauce, tamari or coconut aminos. It can also be easily made allium free by omitting the garlic.
My original recipe was created with @bakeyvakey to make the original mayak tofu without the chili oil addition. You can take a quick sneak peak below.
Chili Oil Mayak Tofu
Ingredients
- 1/3 cup light soy sauce
- 1/2 cup water
- 1.5 tbsp toasted sesame seeds
- 2 tbsp spring onions
- 1 chili padi
- 1/2 green chili (or 1 whole if you can tolerate it)
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1/2 tbsp dark soy sauce (for colour)
- 1 tbsp sesame oil
- 1/2 tbsp garlic powder
- 2 tbsp chili oil with crisp
- 1 block extra firm tofu (about 200g)
Instructions
- Mix the ingredients in a bowl thoroughly. Slice the tofu into 4 cubes or you can also slice them more thinly if you prefer it.
- Place the tofu in a tupperware and pour the sauce over the tofu. Coat well and refrigerate overnight.
- You can have the tofu with rice or noodles the next day. You can keep this for about 3-5 days in fridge if meal prepping.
- Use the remaining marinade in stir fries, noodle sauces or fried rice. Enjoy!