Alice Santiago

Combine the chickpea flour, 2 cups of water, salt, and turmeric, if using, in a large bowl. Whisk until smooth, pressing the mixture through a sieve, if necessary, to remove any lumps.Grease one 9-inch by 13 inch or two 8-inch by 8-inch baking dishes with a neutral oil.Bring 4 cups of water to a boil in a heavy-bottomed wide, shallow pot. Turn heat to medium-high on your induction cooktop. Give the chickpea mixture a stir to ensure that the mixture hasn’t separated. While stirring the water with a wooden spoon, slowly and carefully pour the chickpea flour mixture into the simmering water.Lower the heat to medium-low, stirring continuously, until the mixture has thickened and is nice and glossy, about five minutes. Pour immediately into the prepared baking dish(es).Let cool to room temperature and then set in the fridge for at least one hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.Adapted from The Burmese Kitchen: Recipes from the Golden Land by Copeland Marks and Aung Thien and Burma: Rivers of Flavor by Naomi Duguid