Golden Chickpea Tofu Delight

1. Combine Chickpea Flour and Salt

Combine the chickpea flour, salt, and 2 cups of water in a medium bowl. Use a whisk to stir the mixture until it is completely smooth and free of lumps. This step is crucial for achieving a silky texture in your tofu.

2. Grease the Pans

Lightly grease two 8-inch ceramic or glass pie plates, shallow bowls, or any similar volume pans with peanut oil or vegetable oil. Set these aside as they will be used to set the tofu mixture.

3. Boil Water and Add Chickpea Mixture

Bring 4 cups of water to a boil in a wide, shallow, heavy pot. Once the water is boiling, reduce the heat to medium-high. Slowly add the chickpea mixture to the boiling water while stirring continuously. This constant stirring is important to prevent the mixture from sticking to the pot and to ensure it thickens evenly.

4. Cook the Mixture

Continue to cook the mixture for about 5 minutes, switching to a wooden spoon when it begins to thicken. You'll know it's ready when it becomes smooth, silky, and thickened.

5. Pour and Cool the Mixture

Immediately pour the thickened mixture into the prepared pans. Allow it to cool at room temperature for a bit, then transfer the pans to the refrigerator. Let the mixture firm up for at least 1 hour. For best results, refrigerate for 4 hours or overnight if you plan to slice it for salads or other dishes.

6. Slice and Serve

Once the tofu has set and become dense and firm, turn it out onto a cutting board. If it still feels a bit soft, you can refrigerate it for a bit longer. Slice the tofu into your desired shapes and sizes using a sharp chef’s knife or a cheese slicer.