Rinse 1 cup of jasmine rice 2–3 times to remove excess starch and drain. Add 1 cup of water and bring to a bare bubble over medium-high heat. Drop to medium-low, stir once, cover and cook for 15 minutes. Turn off the heat and let it steam, covered, for a further 10 minutes.

Pat the fava-bean or extra-firm tofu dry with a paper towel. Gently shred it by hand into craggy, bite-size pieces, being careful even with firm tofu. Toss with the umami powder, smoked paprika, turmeric, optional cayenne and chili oil until every shred is coated.

Spread the seasoned tofu on a parchment-lined tray so pieces cook evenly. Bake at 425°F (220°C) for about 15 minutes until golden-brown and crisp-edged. Meanwhile, finely chop the green onions and whisk the soy sauce, dark soy sauce, black vinegar and toasted sesame oil into a sauce.

Fluff the steamed rice into a large mixing bowl. Add the chopped green onions and roasted tofu, pour over the sauce, and toss until evenly coated. Plate generously and serve warm. For a bonus, blend the umami powder ingredients on high until fine and store airtight for months.