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Chili Oil Mayak Tofu

This 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!
Prep Time5 minutes
Course: Main Course, Side Dish
Cuisine: Fusion, Korean
Keyword: korean, tofu, tofu recipes
Servings: 2

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!