Burmese Chickpea Tofu

Ingredients

• 1 cup chickpea flour/ besan flour

• 1 tsp salt

• 1/4 tsp ground turmeric optional

• 3 cups water divided.

Directions

1) Place the chickpea flour in a bowl along with the salt and turmeric. Whisk to combine. Add 1 1/2 cups of water and whisk until smooth.
2) Bring the remaining 1.5 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.
3) Pour immediately into a strainer kept on a dish lined with parchment paper 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.
Another option is that you can refrigerate and use it next day.
4) Cut into whatever size and shape you like. This will depend on how you are going to use it.
Check out 3 variations
A) Cut into 2 to 3 cm cubes
B) Grate it and make bhurji
C) Cut big steak size portion and marinate with your favourite ingredients and bake them. Store in an airtight container and use within 3 days.
We used it to make a vegetable curry to be had with roti. We used it to make a chickpea tofu ‘paneer’ to be had with roti

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