Crispy Korean Drug Tofu (Mayak Tofu)
These Crispy Mayak Tofu Bites are my tofu obsession of the moment - golden, crunchy on the outside, and bursting with sweet-savoury Korean flavours inside.
Inspired by the viral mayak eggs, this recipe turns humble tofu into something ridiculously addictive.
Perfect for rice bowls, snacking, or anyone who swears they “don’t like tofu” (they’ll change their mind after this).
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About this recipe
What is "Mayak"?
If you’ve ever tried Korean mayak eggs, you’ll know exactly why they went viral.
Mayak literally means “drug” in Korean - not because there’s anything illicit in them, but because they’re so addictive you can’t stop eating them.
Traditionally, soft-boiled eggs are marinated in a sweet, savoury, garlicky soy mix until they soak up all that umami goodness.
They’re glossy, flavour-packed, and often spooned over a bowl of steaming rice with a drizzle of that golden marinade.
About Mayak Tofu
This recipe takes that same concept but swaps the eggs for firm tofu, which turns out to be the perfect blank canvas for those bold flavours.
By briefly boiling the tofu, you firm up its texture and help it hold together when frying.
Then, giving it a quick marinade bath is the real game-changer - it lets the soy, garlic, and chilli seep into the outer layer so every bite tastes seasoned from the inside out.
How To Make Tofu Crispy and Tasty
Finally, a light coating of cornflour and a generous pan-fry transforms the tofu into crisp, golden cubes that stay tender on the inside and punchy on the outside.
It’s the kind of recipe that turns even tofu-skeptics into believers -simple, flavourful, and downright addictive.
Ingredients
For the tofu
- 400g firm tofu, cut into bite-sized cubes
- 1 tsp salt (for boiling water)
- 2 tbsp cornflour (for coating)
- Neutral oil, for frying
For the mayak-style marinade
- 100ml light soy sauce
- 100ml water
- 30g brown sugar
- 2 garlic cloves, minced
- 1–2 chillies, finely sliced (adjust to taste)
- 3 spring onions, finely chopped
- 1 tsp sesame seeds
- 1 tsp sesame oil (optional for richness)
Pair it with
Instructions
1. Press and cube the tofu
Press the tofu for at least 15-30 minutes to remove excess moisture. Cut into bite-sized cubes.
2. Season and coat
Toss the tofu cubes with salt, pepper, and a generous coating of cornstarch. This is the key to crispiness.
3. Air fry
Preheat your air fryer to 200°C (400°F). Arrange the tofu in a single layer, spray lightly with oil, and cook for 15-20 minutes, shaking halfway through, until golden and crispy.
4. Season and serve
Season the crispy tofu with your choice of salt and pepper, chilli flakes, or a drizzle of soy sauce. Serve immediately.
FAQs
What tofu is best for this recipe?
Extra-firm or firm tofu works best. Press it well to remove excess moisture so it crisps up properly in the air fryer.
Do I need to press the tofu?
Yes, pressing is important. Wrap the tofu in kitchen paper and place a heavy object on top for at least 15-30 minutes to remove moisture.
Can I make this without an air fryer?
Absolutely! Pan-fry in a little oil over medium-high heat for 3-4 minutes per side, or bake at 200°C (400°F) for 25-30 minutes, flipping halfway.
How do I get the tofu really crispy?
Pat the tofu dry, coat in cornstarch, and don't overcrowd the air fryer basket. A light spray of oil helps too.
Can I make this vegan?
Yes! This recipe is naturally vegan — just ensure your seasonings and sauces are vegan-friendly.
Video demonstration
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