Pat the extra-firm tofu dry with paper towels. Seek out low-moisture pressed tofu for the crispiest result; regular firm tofu works but needs a longer bake.

Add all umami powder ingredients to a high-powered blender and blend on high until a fine powder forms. Store leftover powder in an airtight jar.

Preheat the oven to 400°F (200°C) and line a baking tray with parchment. Crumble the tofu into a large bowl, then add 4 tsp umami powder, soy sauce, dark soy sauce and chili oil. Mix well.

Spread the seasoned tofu onto the tray in a single even layer and bake for 35-40 minutes until golden and crisp.

Separate any clumps with a spatula while warm, let cool completely, then store in a container for up to a week. Use in tacos, noodle bowls, soups, lettuce cups or mapo tofu.