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Charcoal Tofoo Fries

Goth food, but make it gourmet. We are turning Naked Tofoo into striking, jet-black charcoal fries. Marinated in shio koji for an absolute umami bomb of a profile, fried until super crispy, and finished with a luxurious snow of parmesan and a double-mayo drizzle. Side dishes just got a serious upgrade.

  • Serves: 1 people
  • Prep: 10 mins
  • Cooking: 10 mins
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Ingredients

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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