Mayak Tofu, Asanebo Style

Ingredients

• 1 block firm tofu (About 14 oz / 400 g, drained and cut into bite-size pieces)
• 0.25 cup soy sauce
• 2 tbsp mirin
• 0.25 onion (Finely chopped)
• 2 green onion (Thinly sliced)
• 1 tsp fresh ginger (Grated or finely minced)
• 2 cloves garlic (Finely minced)
• 1 tbsp brown sugar
• 0.5 tsp chili pepper (Red pepper flakes or finely chopped fresh chili; adjust to taste)
• 1 tbsp chili oil
• 1 tbsp sesame seeds

Steps

1. 1

   Drain the tofu. Cut it into bite-size pieces and arrange it in a shallow heatproof container or serving dish so the marinade can reach all sides.

2. 2

   Add the soy sauce, mirin, chopped onion, sliced green onion, ginger, minced garlic, brown sugar, chili pepper, chili oil, and sesame seeds to a small saucepan or skillet. Stir until the sugar is mostly dissolved and the aromatics are evenly distributed.

3. 3

   Heat the marinade over medium heat for about 1 minute, stirring continuously. Warm it through without allowing it to boil vigorously or scorch the sugar and garlic.

4. 4

   Pour the warm marinade over the tofu, turning or spooning the sauce over the pieces so they are well coated.

5. 5

   Cover and marinate the tofu for about 30 minutes. Refrigerate it during the marinating time if it will not be served immediately.

6. 6

   Serve the tofu with plenty of the infused sauce and aromatics spooned over the top.

Notes

The transcript does not provide exact measurements, so the quantities are practical estimates. The name “Mayak tofu” is commonly associated with Korean-style soy-marinated dishes, while the title describes this version as Asanebo style. Adjust chili pepper and chili oil to taste.

Nutrition per serving

• appetizer
• vegetarian
• high-protein
• Japanese-inspired
• Korean-inspired
• no-bake
• marinated
• spicy