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Smoked Tofoo Burnt Ends with Coffee & Ancho Glaze

Smoked Tofoo already has a massive, smoky flavour profile, so we’re building an absolute powerhouse around it. We’re tearing it up, crisping it, and smothering it in a dark, syrupy coffee and ancho chilli glaze. To balance the drama? A fresh, bitter chicory salad kissed with sweet lychee and pickled radish. Complex? Yes. Worth it? Absolutely.

  • Serves: 1 people
  • Prep: 10 mins
  • Cooking: 20 mins
Get started

Ingredients

  • 100g Smoked Tofoo, torn into rustic chunks
  • Cornflour, plenty of salt & pepper
  • 50g Mushrooms (wild), chopped and lightly tumbled in cornflour
  • Pickled radish & lychee
  • Chicory or endive, dressed in a light vinaigrette


The Glaze:

  • 1 shot of espresso
  • Dark Soy sauce & Maple syrup (to taste)
  • 1 tsp Ancho chilli flakes
  • ½ diced onion & 2 cloves minced garlic
  • Splash of habanero hot sauce
  • Juice of 1 lime

Get started

  1. Coat: Tear your Smoked Tofoo and wild mushrooms into chunks. Tumble them both in seasoned cornflour and let them sit for 10 minutes to get nice and tacky.
  2. Crisp: Fry or bake until exceptionally crispy, then keep them warm.
  3. Glaze: Sauté the onion and garlic until fragrant. Pour in the rest of your glaze ingredients and simmer until reduced to a sticky, glossy syrup.
  4. Assemble: Lightly pickle your radish and lychee, dress your salad leaves, coat the hot burnt ends in the glaze, and serve warm with good intentions.
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