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Charcoal Tofoo Fries

We are turning Naked Tofoo into striking, jet-black charcoal tofu fries. Goth food, but make it gourmet: a jet-black, umami-packed tofu side dish. Naked Tofoo marinated in shio koji, fried crispy, topped with parmesan and double mayo.

  • Serves: 1 people
  • Prep: 10 mins
  • Cooking: 10 mins
Get started

Ingredients

  • Tofu fries:

    200g Naked Tofoo, sliced into thick-cut chips
    1 tbsp activated charcoal powder
    1 tbsp cornflour
    1 tbsp shio koji & 1 tbsp water
    Salt

  • Toppings:

    Finely grated Parmesan
    Finely chopped chives
    Kewpie mayo & Sriracha mayo

Get started

  1. Marinate: Lock your Tofoo chips in a vacuum bag or container with the shio koji and water overnight to build that deep umami base.
  2. Coat: Drain the Tofoo, tumble it thoroughly through the activated charcoal powder and cornflour, and let it rest for 15 minutes to set.
  3. Fry: Pan-fry in hot oil until incredibly crispy on all sides, then remove and season well with salt.
  4. Garnish: Pile them up high, snow them under with grated parmesan and fresh chives, and zigzag across with both the Kewpie and sriracha mayos.
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