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Looking for a quick and refreshing dish that requires almost no cooking? This Soy Marinated Silken Tofu is inspired by the flavours of Korean Mayak Eggs and Japanese soy-marinated eggs, but made with silky smooth tofu instead.

The silky tofu is soaked in an aromatic soy-based marinade packed with garlic, spring onion, chilli, sesame oil and dashi. After an hour in the fridge, the tofu absorbs all those savoury, umami-rich flavours while maintaining its delicate melt-in-your-mouth texture. The result is a refreshing dish that’s savoury, aromatic, slightly spicy and incredibly addictive. Serve it with a bowl of steamed rice and you’ll have one of the easiest yet most satisfying meals ever.

Why You’ll Love This Recipe

Ready with just a few minutes of preparation
No cooking required (apart from preparing dashi stock)
High in protein
Perfect for warm weather
Great as a side dish, light lunch or simple dinner

The Secret to Extra Flavour

Unlike many soy-marinated tofu recipes that rely solely on soy sauce, this version uses dashi stock to create an extra layer of umami. The combination of soy sauce, dashi, mirin and rice vinegar creates a perfectly balanced marinade that’s savoury, slightly sweet and refreshing. Fresh garlic, ginger, spring onion and chilli add aroma and complexity, while sesame oil and sesame seeds bring a nutty finish.

Why Silken Tofu Works So Well

Silken tofu has an incredibly delicate and creamy texture that almost melts in your mouth. Because it has a mild flavour, it acts like a sponge and absorbs the savoury marinade beautifully. After a few hours in the fridge, every bite becomes packed with umami while remaining light and refreshing.

Tips for the Best Soy Marinated Tofu

Drain the Tofu Well : Removing excess liquid helps prevent the marinade from becoming diluted and allows the tofu to absorb more flavour.
Adjust the Heat Level : Prefer a milder flavour? Reduce the amount of garlic and chilli. For extra spice, add more fresh chilli or a pinch of chilli flakes.
Prefer It Sweeter? Add 1–2 teaspoons of sugar or honey to the marinade. If using sugar, microwave the marinade for about 1 minute to help it dissolve completely, then allow it to cool before adding the tofu.
Don’t Over-Marinate : While the tofu tastes great after just 1 hour, the ideal marinating time is 3–5 hours. I don’t recommend marinating for longer than 24 hours, as the tofu can become overly salty and release excess moisture into the marinade.

How long does it keep?

It’s best enjoyed on the day it’s made, but leftovers can be stored in the fridge and eaten within 24 hours.

Final Thoughts

If you’re a fan of Korean Mayak Eggs, Japanese cold tofu, or simple no-cook meals, this Soy Marinated Silken Tofu is a recipe you’ll want to make again and again. It’s savoury, refreshing, packed with umami, and requires minimal effort. Serve it with a bowl of rice, drizzle over plenty of the aromatic marinade, and enjoy every silky bite.

Addictive Soy Marinated Silken Tofu

Wanting

This Addictive Soy Marinated Silken Tofu is inspired by Korean Mayak Eggs but swaps the eggs for silky smooth tofu. Soaked in a fragrant soy-based marinade with garlic, chilli and sesame oil, it's refreshing, flavour-packed and incredibly easy to make. Serve it chilled with steamed rice for a simple meal that'simpossible to resist.

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Course Appetizer, Side Dish

Cuisine Japanese, Korean

Ingredients

300 g Silken Tofu
60 ml soy sauce
60 ml dashi stock
1 tbsp mirin
1 tsp rice vinegar
2 cloves garlic, minced
1 tbsp finely diced onion
2 tbsp finely chopped spring onion
1/2 tbsp chilli flakes
1 tsp grated ginger
1 tbsp sesame seeds
1 tbsp sesame oil

Instructions

Make the Marinade : In a large container, combine the soy sauce, dashi stock, mirin, and rice vinegar. Stir until well combined.
Add the Aromatics : Add the garlic, ginger, onion, spring onion, chilli, sesame seeds, and sesame oil. Mix well and adjust the seasoning to taste.
Prepare theTofu : Carefully remove the silken tofu from its packaging and drain away any excess liquid. Transfer the tofu to the container and cut it into pieces. Ensure most of the tofu is surrounded by the marinade.
Marinate : Cover and refrigerate for at least 1hour. For the best flavour, marinate for 3–5 hours.
Serve : Serve chilled with steamed rice, spooning the aromatic marinade over the tofu before serving.

Video

Notes

Recipe Notes

For a milder flavour, reduce the amount of garlic and chilli.
If you prefer a sweeter marinade, add 1–2 teaspoons of sugar or honey.
If using sugar, microwave the marinade for about 1 minute or until the sugar has dissolved completely. Allow it to cool before adding the tofu.
For the best texture, gently drain the tofu before marinating to prevent excess water from diluting the sauce.
Not suggest to chill over 24 hours as too salty and suggest to consume at one time.

Keyword meatless, Tofu