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. Prep and blanch the tofu
Cut the tofu into bite-sized cubes. Bring a pot of water to a gentle boil, add a teaspoon of salt, and carefully drop in the tofu.
Simmer for about 5 minutes to firm it up, then drain and pat dry with kitchen paper.
2. Make the marinade
In a bowl, mix together the soy sauce, water, brown sugar, garlic, chillies, spring onions, sesame seeds, and sesame oil (if using). Stir until the sugar dissolves.
3. Marinate the tofu
Add the drained tofu to the marinade and let it sit for 5 minutes, gently tossing to coat.
Don’t leave it too long or it’ll get too salty - you just want it lightly infused.
4. Coat and fry
Remove the tofu from the marinade (keep the leftover sauce for drizzling). Toss the tofu lightly in cornflour until evenly coated.
Heat a generous layer of oil in a frying pan over medium-high heat and fry the tofu until golden and crisp on all sides - about 2–3 minutes per side.
5. Serve and finish
Drain on paper towel, then drizzle with a little of the reserved marinade and scatter over more sesame seeds or spring onions if you like.
Tip:
These are amazing over rice with a jammy egg or tossed into a noodle bowl.
If you prefer them saucier, reduce the leftover marinade in a small pan until glossy, then pour over the tofu before serving.
FAQs
Can I use silken or soft tofu?
Not for this recipe - silken tofu is too delicate to boil or fry. Stick with firm or extra-firm tofu so it holds shape and crisps up nicely.
Can I marinate the tofu for longer?
Short marinating (5–10 mins) keeps the tofu balanced - it picks up flavour without getting too salty or mushy. If you want a deeper taste, reduce the soy slightly and marinate for up to 30 minutes.
Can I bake instead of fry?
Yes! Brush the coated tofu with oil and bake at 200°C (fan 180°C) for 20–25 minutes, flipping halfway. You won’t get quite the same crunch, but it’s still delicious.
What should I serve it with?
Serve over rice with a jammy egg, or toss into a noodle bowl or Asian-style salad. It also makes an amazing appetiser with a drizzle of chilli crisp or sriracha mayo.
Video demonstration
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