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A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It's great as the party snack or salad topper.

100 g Chickpea flour
1 tsp Turmeric powder
1/4 tsp Freshly ground black pepper
1 tsp Sea salt
700 ml Water
2-3 tbsp Olive oil
Hot chilli sauce for serving
Sliced scallions for serving

Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps. Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6?8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the o...