1 cup chickpea flour (120 grams) 1 teaspoon fine sea salt 1/4 teaspoon ground turmeric 3 cups water, divided
Grease or spray the bottom and sides of an 8-inch square baking pan.
In a medium bowl, whisk the chickpea flour, salt, turmeric and 1-1/2 cups of the water until blended and smooth.
In a medium saucepan, bring the remaining 1-1/2 cups water to a boil. Reduce the heat to medium and whisk in the chickpea mixture. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the prepared pan, smoothing the top.
Cool the tofu to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).
Drain any water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.