Oil an 8x8 baking dish and set aside.
Whisk the chickpea flour, salt, turmeric and 1 cup water in a saucepan and let rest for 15 minutes. Whisk occasionally to break up lumps.
When the 15 minutes are up, whisk in 2 additional cups of water. Heat the pan and bring to a simmer. Whisk to keep the mixture smooth and let simmer on low heat for 8 minutes.
Pour the mixture into a baking dish and smooth it over. Place in the fridge to set (about 30 minutes).
Meanwhile, prepare the spicy sauce by mixing all the ingredients in a small bowl.
When the tofu is set, cut it into 15 small rectangles and saute in an oiled pan on medium-high heat. Turn each piece until browned on all sides.
Top with sesame seeds and serve with spicy sauce.
