ingredients: Vegetable oil, for pan 1 cup (120 grams) chickpea flour 1 teaspoon fine sea salt ¼ teaspoon ground turmeric 3 cups water
1. Grease the bottom and sides of an 8-inch square baking pan with vegetable oil.
2. In a medium bowl, whisk the flour, salt, and turmeric together. Whisk in 1½ cups of the water until blended and smooth.
3. In a medium saucepan, bring the remaining 1½ cups water to a boil. Reduce the heat to medium and whisk in the flour mixture. Cook, whisking constantly, for 8 to 10 minutes, until the mixture is very thick and glossy. Immediately pour it into the prepared pan; use a spatula dipped in warm water to smooth the top.
4. Cool the tofu to room temperature and then place it in the refrigerator for at least 1 hour or for up to 12 hours. Drain the liquid from the pan (water will release from tofu as it sets); invert the tofu onto a cutting board. Cut the tofu into 1-inch cubes or other desired shape.