Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}

🧂 Ingredients

• 1 cup chickpea flour

  garbanzo bean flour / besan flour
• 1 tsp salt
• ¼ tsp ground turmeric

  optional
• 3 cups water

  divided
• neutral flavoured oil such as canola, sunfower (safflower)

Instructions

• 1 Place the chickpea flour in a bowl along with the salt and turmeric (if using).
  Whisk to combine. Add 1 ½ cups of water and whisk until smooth.
• 2 Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish
  [http://amzn.to/2fpJ6tD] or cake tin.
  
• 3 Bring the remaining 1 ½ cups of water to a boil. Reduce the heat to medium-high
  and add the chickpea flour and water mixture. Whisk over the heat until the
  mixture becomes really thick and glossy. This should take about 8 minutes.
• 4 Pour immediately into the prepared baking dish and leave to cool at room
  temperature for at least 1 hour. The longer it sits, the more water will drain
  out of the tofu and the firmer it will get.
• 5 Cut into whatever size and shape you like. This will depend on how you are going
  to use it. I cut it into 2 to 3 cm cubes. Store in an airtight container and use
  within 3 days. Some commenters have had success freezing it, but it is not
  something I have tried myself.

Nutrition Info