• Wrap the tofu in a clean dish towel and place something heavy on top. A chopping board with a couple of cans on top works well. Leave for 20 minutes before continuing. This will rid the tofu of most of the water it contains.
• Turn on the oven and set it to 200º C/400º F. Cover a baking sheet with baking paper.
• Unwrap the tofu and cut it into cubes. Transfer the cubes to a bowl.
• Mix the milk, mustard, soy sauce and miso paste (if using) in a small bowl and pour it over the tofu. Turn to coat the tofu cubes well. Let it sit for a few minutes to allow the tofu to absorb some of the liquid.
• In a separate bowl, mix the nutritional yeast, cornstarch, shiitake powder and garlic powder. Add it to the bowl with the tofu and mix everything well. Make sure the tofu pieces are evenly coated.
• Transfer the tofu to the baking sheet. Space them out so they don't touch each other.
• Bake for 25-30 minutes, turning over after about 15 minutes.

To make the dip:

• Using a blender or an immersion blender, blend everything together and transfer to a serving bowl. Any leftovers will keep for up to five days, refrigerated.