Chickpea Flour Tofu
1 hour, 15 minutes
Ingredients for the tofu: 1 cup Anthony’s Goods Chickpea Flour 1 tsp ground turmeric 1 ¼ tsp salt 3 cups water, divided Olive oil for greasing baking dish and pan Ingredients for the spicy sauce: 1 garlic clove, minced ¼ cup Sriracha 2 tbsp lime juice 2 tsp minced ginger 2 tsp honey Sesame seeds for garnish
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.