This is a soy free alternative to tofu, with a nutty flavour and the texture of silken tofu. The preparation is not dissimilar to making polenta and is equally easy to make.
This tofu is often referred to as Burmese tofu, as that is it’s origin. The tofu is traditionally flavoured with salt and turmeric. However, you can add all sorts of dried herbs and spices (garlic, smoked paprika or mixed herbs).

You will need:
1 measure (we used 1 cup, which makes roughly 350g of tofu) of chickpea flour
3 measures of water
1 tsp salt
1/4 tsp turmeric powder

Oil a tray or plastic tub (roughly 12x17cm)
Add the flour to a bowl with half the water and whisk to combine and break up any large lumps
Leave to stand for 10 minutes, whisking every minute or so to break up even the small lumps
This process rehydrates the flour and makes it easier to achieve a smooth finished product
Bring the rest of the water to a simmer in a saucepan and pour in the chickpea paste, whilst whisking
The mixture should start thickening immediately
Keep on a medium heat and keep stirring to avoid it sticking to the bottom of the pan
Once the mixture is very thick (7-9 minutes) pour into the oiled tray or tub
Leave to cool to room temperature and then place in the fridge to firm up (around one hour)
Once set, remove from the tub and place on a chopping board and cut up
Add to a soup, sauce, pan fry for a snack or dredge in chickpeas flour and deep fry for 1 minute for a crunchy finish and serve as a part of a stir fry or as a canapé. Handle the set tofu with care, as it can be fragile.

We are serving ours on a bed of miso and chilli brown rice with shiitake mushrooms, cabbage and carrot topped with home made Korean hot sauce, furikake, spring onions and a soy cured egg yolk.