June 26, 2023

Mayak Tofu and Avocado (Korean-inspired)

Growing up, we only ate silken tofu ‘raw’ but incorporating firmer tofus raw into my meals is one of my go-to ways for adding a protein now. Lately I’ve loved just marinating it and having it with rice! This tofu marinade is inspired by mayak eggs, in korean, “mayak” refers to illicit and illegal ‘drugs’, and supposedly mayak eggs got their name from how addictive the sauce and marinated eggs are. Same marinade on tofu, also delicious!

This only needs a couple of hours (~2-3) to start to absorb the flavor but it’s best overnight. If I know I’m not eating it for a couple of days, i’ll dilute it with more water as the tofu gets saltier each day.

What kind of tofu should I use?

I like firm tofu for mayak tofu because it holds its shape while marinating but still absorbs plenty of flavor. Lightly squeeze or pat the tofu dry before slicing so you aren’t adding excess water to the marinade.

I used:

  • 1 block medium firm tofu, lightly pressed, cut into 8 cubes
  • 1/2 avocado
  • 3 cloves garlic, minced
  • 1 scallion, thinly sliced
  • 1/4 cup soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1 tsp fish sauce
  • 1 tsp rice vinegar
  • 1 birds eye chili, thinly sliced
  • 1 tbsp roasted sesame seeds
  • 1/4 cup water (or more if you’ll be marinating for a few days)

To make mayak tofu:

  • Mix everything but the firm tofu and avocado together and adjust to taste
  • Lightly squeeze your tofu to remove excess water
  • In a tupperware container (ideally glass so it doesn’t discolor your container), add one layer of tofu and pour half the marinade, then pour the remainder of the mixture on top, ensuring that all parts of the tofu have been exposed
  • Add in avocado slices if you have them!
  • Let marinade for ~2-3 hours, or overnight, then serve over rice

Other tofu recipes:

Mayak Tofu and Avocado

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Ingredients
  

  • 1 block medium firm tofu lightly pressed, cut into 8 cubes
  • 1/2 avocado
  • 3 cloves garlic minced
  • 1 scallion thinly sliced
  • 1/4 cup soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1 tsp fish sauce
  • 1 tsp rice vinegar
  • 1 birds eye chili thinly sliced
  • 1 tbsp roasted sesame seeds
  • 1/4 cup water or more if you’ll be marinating for a few days

Instructions
 

  • Mix everything but the firm tofu and avocado together and adjust to taste
  • Lightly squeeze your tofu to remove excess water
  • In a tupperware container (ideally glass so it doesn’t discolor your container), add one layer of tofu and pour half the marinade, then pour the remainder of the mixture on top, ensuring that all parts of the tofu have been exposed
  • Add in avocado slices if you have them!
  • Let marinade for ~2-3 hours, or overnight, then serve over rice