A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It’s great as the party snack or salad topper.
- Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps.
- Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6–8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
- Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
- Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
- Arrange tofu on a platter and top with scallions and serve with dipping sauce alongside.