Chickpea tofu

• chickpea flour↗100g g
• ground turmeric¼ tsp tsp

  (optional)

• neutral oil

  for the mold (optional)

Step-by-step instructions

1. 1

   Sift the flour into a bowl together with ¼ tsp salt and turmeric, if using. Whisk in 300 ml cold water, breaking up any lumps.

2. 2

   Bring the 300 ml water to a boil in a medium saucepan over medium heat, then pour in the batter, stirring for a few minutes until it thickens. Cook for another 5 minutes, stirring to prevent sticking to the pan. Transfer to an airtight container or a small loaf pan (you may need to grease the pan with oil if you fear sticking). Smooth the surface, then let it cool for 30 minutes. Chill in the refrigerator until set, about 2 hours or overnight – it should become firm enough to slice into strips or cubes. Store in the refrigerator for up to three days.