Burmese Chickpea Tofu

Instructions

1. In a large pan, over medium heat, dry toast the chickpea flour until it smells nutty and fragrant. Keep stirring to prevent burning.
2. Remove from heat and transfer to a heat-proof bowl. Stir in half the water (1.5 c) and using a whisk, stir well till you get a smooth, lump-free batter. Stir in salt, turmeric and garlic powder.
3. Grease a loaf tin (8.5" x 4.5") or any other heat-proof dish that size with the oil. Set aside.
4. Bring the remaining 1.5 cups of water to a boil. Once it's boiling, stir in the besan batter while stirring.
5. Keep stirring as it cooks on medium heat - this should take about 8-10 minutes, depending on the heat and size of your pan. Ideally, you're looking for a thick, shiny batter which falls off in translucent ribbons.
6. To test for if done: Take 1/4 tsp of cooked batter onto a plate and place in the freezer. In about a minute or so, it should become firm, and when you break apart, should come off in two (tofu-like firm) pieces.
7. Once it's ready, pour into the greased loaf tin and set on a wire rack to cool at room temperature. You can speed this process in the fridge, but it's not necessary.
8. Once firm, turn out of the loaf tin, slice and use within 3 days. Refrigerate in a clean dry air-tight container. Can be frozen for longer, but as it thaws, it may become soggy. Not recommended.