Burmese style tofu made from chickpea flour water and salt. Add spices and flavorings to make it your own and use it in place of tofu as a soy-free tofu alternative.
Put 1 cup of chickpea flour in a bowl or measuring container that is easy to pour. Slowly stir in 1 cup of cold water - stirring constantly until all the lumps are out of it. Set it aside for about 5 minutes while you prepare the hot water or broth.
Heat 2 cups of vegetable broth or water, plus 1/2 tsp salt, a dash of turmeric, 1 tbsp nutritional yeast, and any spices that you wish in a medium-sized saucepan until it boils.
Give the chickpea flour mixture another stir and then add it to the boiling broth while stirring it with a whisk. It will quickly thicken and turn into a very thick paste.
Turn down the heat so that it continues to slowly boil but does not splash you with bubbles of the thick paste. Stir constantly for 5 minutes until the mixture is very thick and smooth. (Don't taste the chickpea tofu until it is done cooking! Raw chickpea flour tastes terrible!)
Pour into a dish to set. (I use a 6 X 8-inch rectangular glass dish.)
Allow it to cool at room temperature for about 15 minutes then cover and refrigerate for about 2 hours until it has cooled completely.
Notes
Add the water to the chickpea flour slowly and stir well after each little bit you add. This will prevent clumping.
Let the chickpea flour and water mixture sit for at least five minutes before adding it to the hot water or broth. This will help it have a smoother consistency.
Once you add the chickpea flour and water mixture to the hot water, stir constantly with a whisk for 5 minutes until the batter has gotten very thick and slightly glossy.
Immediately pour the hot chickpea tofu into a mold to set. It will start to harden as soon as it cools.
Allow the chickpea tofu to cool at room temperature for about 15 minutes before covering it and putting it in the fridge. This will allow the steam to escape so you get the correct consistency.