Pan Fried Chickpea Tofu

Mix the chickpea flour in a large bowl along with the salt, garlic powder, and turmeric. Add 1 ½ cups of the water to the bowl and whisk until the batter is smooth. There’s no gluten in here so the risk of over mixing is basically zero, so don’t be scared to be thorough. Let this sit for about 10 minutes so that the flour can absorb some of the water and work any remaining chunks out.

Lightly oil an 8 x 8 inch square baking dish or something similar in size and set it to the side.

Now in a medium saucepan bring the remaining 1 ½ cups of water to a boil. Add the chickpea flour mixture and reduce the heat to medium. Keep whisking until the mixture becomes thick and kinda glossy. It should feel somewhere between polenta and mashed potatoes when it comes to thickness. This should take about 5-8 minutes.

Once it’s nice and thick, pour the batter into the prepared baking dish, leveling out the top and kinda smoothing it. Leave this to cool at room temperature or in the fridge for at least 1 hour. This allows the tofu to firm up so it's easy to slice and throw around. Waiting for it to set is the hardest part of the recipe, promise.

When the tofu is firm into whatever size and shape you like. We like little rectangles, but you do you.  This is ready to eat in whatever way you like. Store in the fridge and this should last you 3-5 days. But our favorite way to eat it is below.

To pan-fry: Heat 2 tablespoons of a neutral, high heat oil like peanut in a large skillet over medium-high. Carefully add several pieces at a time to the pan and cook until the tofu looks crisp and is starting to brown in some places, about 2-4 minutes a side depending on your pan. Finish cooking the rest of the tofu just like this. Place on a plate and serve with our spicy dipping sauce.