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Mayak-Inspired Tofu (Addictive Korean-style Tofu)Ingredients

• 1 block firm tofu (350–400 g), pressed

• 2 tbsp soy sauce

• 1 tbsp rice syrup (or honey, or brown sugar)

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1 clove garlic, finely grated

• 1 scallion, finely chopped

• 1 fresh chili (green or red), thinly sliced

• 1 tbsp toasted sesame seeds

• Neutral oil for frying

Prepare tofu: Cut pressed tofu into bite-sized rectangles or cubes. Pat dry.

Fry: Heat neutral oil in a nonstick pan. Fry tofu on all sides until golden and crisp. Remove from heat.

Mix sauce: In a bowl, combine soy sauce, rice syrup, sesame oil, rice vinegar, garlic, scallion, chili, and sesame seeds. Stir until smooth.

Combine: Place fried tofu in a shallow dish. Pour sauce over and let rest 10–15 minutes to absorb flavor.

Serve: Enjoy warm with rice, or chill and serve as a banchan. Keeps in the fridge for 2–3 days.

For extra spice, add ½–1 tsp gochugaru (Korean chili flakes) to the sauce.

Course

Diets...