Chickpea Tofu Salad

I recently discovered this soy-free and easy-to-make tofu on the internet (here and here). Burmese or Shan tofu it is. My grandma and aunties used to make tofu at home, which takes so much time and effort and in fact is daunting for me to do on my own. On the other hand, this chickpea tofu requires only three ingredients and is dead simple similar to making polenta. Compared to soy tofu, it is has a nice nutty flavour. Perfect for making chips, salads, fillings for sandwiches or wraps, topping up your soup or adding in stir-fries. I think adding other flavours into the tofu mixture would be nice such as oregano, chilli flakes or sesame seeds. Have fun making x
chickpea tofuIngredients (2-4 serves)

150g chickpea flour
a pinch of salt
450g boiled water or stock

Place chickpea flour and salt in a large bowl. Bring water or stock to a boil in a pot. Pour it into a bowl slowly as you whisk rapidly so that it gets thick with no lumps. Pour the mixture into a tin lined with a cling film and spread the surface evenly with a spatula. Let it cool and refrigerate more than an hour or until it firms up. Loosen the edges with a knife or spatula and slice portions as needed.

I cut it into little squares and lightly pan-fried a couple of minutes each side in coconut oil. Then served with watermelon, goat cheese, greens and a drizzle of balsamic glaze.

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