Ultimate tofu crumble
Yeung Man Cooking · ♥ 15.6K likes · 204.7K views · 7 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 blocks extra firm tofu
Pat three 350 gram blocks of extra firm tofu dry with paper towel and set aside.
Choosing and drying the tofu
- salt
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp gochugaru
- 2 tbsp peppercorns
Into a blender put salt, 2 tablespoons onion powder, 1 tablespoon garlic powder, 1 tablespoon gochugaru and 2 tablespoons of peppercorns.
- 2 tsp white pepper powder
- 20 g dried shiitake mushrooms
Add 2 teaspoons white pepper powder, about 20 grams of dried shiitake mushrooms and about 3 grams of kombu.
- 3 g kombu
Blend on high until everything is a powder; keep the umami powder in an airtight container.
- 4 tsp umami powder
- 3 tsp soy sauce
- 2½ tbsp dark soy sauce
- 2 tbsp chili oil
Add about 4 teaspoons of the umami powder, 3 teaspoons soy sauce, about two and a half tablespoons dark soy sauce and 2 tablespoons chili oil; mix well.
Seasoning the crumble
Spread onto a parchment-lined baking tray in a single layer so it cooks evenly. Two trays and a longer time if the recipe is multiplied.
Separate the crumble with a spatula straight out of the oven, cool and transfer to a container.