Korean-Inspired “Drug” Tofu
Inspired by the viral Korean Mayak Eggs (literally “drug eggs”), this vegetarian twist uses soft silken tofu that soaks up a bold, savoury, and slightly spicy marinade overnight. The result is an utterly addictive tofu dish that’s perfect for meal prep, rice bowls, or eating straight from the fridge.
Ingredients
- 1 block soft silken tofu sliced into cubes
For the marinade
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1-2 tbsp vegan oyster sauce or substitute with more dark soy sauce (add according to taste)
- 3 tbsp water
- ½-1 tbsp sesame oil
- 2 tbsp vinegar
- Honey or maple syrup to taste
- ¼-⅓ cup scallions/spring onions finely sliced
- ¼-⅓ onion finely sliced
- ¼-⅓ cup cucumbers finely chopped
- ¼-½ cup bell peppers finely chopped
- 3-4 cloves garlic minced
- 2-3 tsp gochugaru (Korean red pepper flakes or chilli flakes)
- 1-2 tbsp chopped chillies red, green, or mixed
- 1 tbsp sesame seeds
Instructions
- Slice the silken tofu into cubes and set aside.
- In a large bowl or airtight container, whisk together all the marinade ingredients until well combined.
- Gently add the tofu cubes to the marinade, making sure they are fully submerged.
- Cover and refrigerate overnight (or at least 6 hours) to let the tofu soak up all the flavours.
- Serve chilled or at room temperature, spooning extra marinade over the top.
- Enjoy on its own, over warm rice, or as part of a Korean-inspired meal.