Note: This recipe is perfect for those who don't like the texture or taste of normal tofu, it absorbs flavours easily and is more chewy and squishy than regular tofu.
Ingredients:
120 g chickpea flour
1 tsp salt
1/4 tsp turmeric optional
750 ml water
neutral flavoured oil such as sunflower
Instructions:
1. Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 ½ cups of water and whisk until smooth.
2. Lightly oil a baking dish or cake tin.
3. Bring the remaining 1 ½ cups of water to a boil in a pot. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes thick and glossy. This should take about 8 minutes.
4. Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get. (Cover with cling film with small holes or teatowel to protect it)
5. Cut into whatever size and shape you like. This will depend on how you are going to use it. Store in an airtight container and use within 3 days. You can freeze it but it may lose its texture.
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