Chinese🥚 Egg & tofu

Umami-Packed Tofu Crumble

Name: Umami-Packed Tofu Crumble
Total time: 50 min
Cuisine: Chinese
Ingredients: 3 blocks (350 g each) Extra-firm tofu; 3 tsp Soy sauce; 2½ tbsp Dark soy sauce; 2 tbsp Chili oil; ¼ cups Salt; 2 tbsp Onion powder; 1 tbsp Garlic powder; 1 tbsp Gochugaru (Korean chili powder); 2 tbsp Peppercorn mix; 2 tsp White pepper powder; 20 g Dried shiitake mushrooms; 3 g Kombu seaweed

⏱ 50 min

A versatile umami-rich tofu crumble that achieves a meat-like texture and savory depth. Extra-firm tofu is crumbled, seasoned with a homemade umami powder blend of dried mushrooms, kombu, and spices, then roasted until crispy. Perfect as a topping, filling, or standalone dish throughout the week.

VeganLow-cal

Adapted from a video by Yeung Man Cooking

I've been eating Tofu my whole life, this recipe is my favourite!

Watch on YouTube

Ingredients

Extra-firm tofu3 blocks (350 g each)
Soy sauce3 tsp
Dark soy sauce2½ tbsp
Chili oil2 tbsp
Salt¼ cups
Onion powder2 tbsp
Garlic powder1 tbsp
Gochugaru (Korean chili powder)1 tbsp
Peppercorn mix2 tbsp
White pepper powder

Steps

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1
Pat the three blocks of extra-firm tofu dry with paper towels, removing as much surface moisture as possible, and set aside.
2
Combine all umami powder ingredients (salt, onion powder, garlic powder, gochugaru, peppercorn mix, white pepper powder, dried shiitake mushrooms, and kombu) in a high-powered blender and blend on high speed until everything turns into a fine powder.
3
Transfer the umami powder to an airtight container for storage and future use.
4
Preheat the oven to 400°F. Using a fork or your hands, crumble the tofu into bite-sized pieces into a large mixing bowl.
5
Add 4 teaspoons of the umami powder, 3 teaspoons of soy sauce, 2½ tablespoons of dark soy sauce, and 2 tablespoons of chili oil to the crumbled tofu. Mix thoroughly until all ingredients are evenly combined.
6
Spread the seasoned tofu crumble onto a parchment-lined baking tray in a single, even layer so it cooks uniformly.
7
Bake in the preheated oven for 35–40 minutes until the tofu crumble becomes golden and crispy.
8
Remove from the oven and use a spatula to break apart any clumps while still warm. Once cooled, transfer to a storage container to enjoy throughout the week.

Umami-Packed Tofu Crumble

Ingredients

Steps

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