Easy Burmese Chickpea Tofu (Shan Tofu)

In a medium mixing bowl, combine the gram flour, salt, and ground turmeric. Gradually whisk in 300ml of cold water until the mixture is completely smooth and free of lumps.

In a medium saucepan, bring the remaining 300ml of water to a boil over medium heat. Once boiling, slowly pour in the prepared flour batter while whisking constantly.

Reduce the heat slightly and continue to cook the mixture for about 5-7 minutes. Stir continuously with a wooden spoon or whisk to prevent the batter from sticking to the bottom of the pan. The mixture should become thick, heavy, and glossy.

Lightly grease a small loaf tin or airtight container with a little flavourless oil. Pour the thickened mixture into the container and smooth the surface with a spatula.

Leave the tofu to cool at room temperature for 30 minutes, then transfer it to the refrigerator. Chill for at least 2 hours, or overnight, until it is firm enough to be sliced.

Once set, turn the tofu out onto a cutting board and cut into cubes or slabs as desired. It can be eaten cold in salads or pan-fried until crispy.