Malak Tofu Eggs
Inspired by Korean mayak eggs, this tofu version is all about that irresistible marinade: savory, sweet, a little spicy, and loaded with garlic and green onion. It’s delicious on everything, but tofu is the perfect blank canvas. Tofu soaks up all that flavor beautifully, making this an incredibly simple (and seriously delicious) way to enjoy it. Serve it over warm rice and spoon plenty of that flavorful sauce on top!
Servings: 4 people
Calories: 403kcal
Ingredients
- ½ cup soy sauce
- ½ cup boiling water
- 3 tablespoons sugar
- ¼ cup yellow onion finely diced
- 3 green onions thinly sliced
- 1 red chili pepper thinly sliced
- 1 clove garlic minced
- 2 blocks firm tofu
- 2 cups rice uncooked
Instructions
- In a sealable glass container, add the soy sauce, boiling water, cane sugar, onion, green onions, red chili pepper, and garlic.
- Cut tofu into desired shape. You can slice it into cubes, rectangular slabs, triangles, or use a spoon to scoop the tofu into half-egg shapes (and a ½ teaspoon to carve out the yolk indent in the center of each tofu “egg”).
- Add your tofu into the sauce. Make sure it’s fully submerged.
- Seal with the lid and refrigerate for at least 3 hours—or overnight—to marinate.
- When ready to serve, cook 2 cups of rice according to package instructions.
- Plate with rice topped with the marinated tofu and sauce.
Notes
Marinade Tip: This gets better the longer it marinates, so feel free to leave it in the fridge.
Storing: Mayak tofu eggs will keep in the refrigerator for about 3–4 days when stored in an airtight container. Keep the tofu fully covered with the soy sauce marinade for the best flavor and texture.
Nutrition
Calories: 403kcal | Carbohydrates: 87g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1628mg | Potassium: 247mg | Fiber: 2g | Sugar: 11g | Vitamin A: 197IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg