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From @Yeung Man Cooking

Ultimate Tofu Crumble

50 min

50 mintotal
10 minhands on
11steps

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Ingredients

For the umami powder

  • 1/4 cup salt
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp gochugaru (Korean pepper powder)
  • 2 tbsp peppercorn mix
  • 2 tsp white pepper powder
  • 20 g dried shiitake mushrooms
  • 3 g kombu

For the crumble

  • 3 x
  • 350 g extra firm tofu
  • 4 tsp umami powder
  • 3 tsp soy sauce
  • 2 1/2 tbsp dark soy sauce
  • 2 tbsp chili oil

Method

For the umami powder

  1. Add all the umami powder ingredients to a high-powered blender and blend on high until they turn into a fine powder.

    Store any leftover powder in an airtight container for future recipes.

For the crumble

  1. Preheat the oven to 400°F (200°C).

  2. Pat the tofu blocks dry with a paper towel.

  3. Crumble the tofu into a large mixing bowl using a fork or your hands.

  4. Add 4 tsp of the umami powder, the soy sauce, dark soy sauce, and chili oil to the bowl.

  5. Mix well to combine all ingredients evenly.

  6. Transfer the crumbled tofu onto a baking tray lined with parchment paper.

  7. Spread the tofu into a single layer to ensure even cooking.

  8. Bake in the oven until crispy and browned, about 35–40 minutes.

    Then 35 min of waiting

  9. Remove from the oven and use a spatula to loosen and separate any crumbled pieces that have stuck together.

  10. Let the tofu crumble cool, then transfer to a container for storage or serving.

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