Chickpea Flour Tofu {Burmese Tofu}

Step 1

Grease or spray the bottom and sides of an 8-inch square baking pan.

Step 2

In a medium bowl, whisk the chickpea flour, salt, turmeric and 1 and 1/2 cups (375 mL) of the water until blended and smooth.

Step 3

In a medium saucepan, bring the remaining 1-1/2 cups water to a boil. Reduce the heat to medium and whisk in the chickpea mixture. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the prepared pan, smoothing the top.

Step 4

Cool the tofu to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).

Step 5

Drain any water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.

Step 6

Serve plain as a snack, fry or bake (spritz with oil) for a tasty appetizer, or use in any recipe calling for soy tofu (I love it in stir-fries, or for making "egg" salad sandwiches)