|12 h||40 min||4|
|1 1/2 cup||Chickpea flour (or besan/gram flour (yellow split pea & chickpea flour combo))|
|7 1/2 cup||Water, filtered|
|3/4 tsp||Coconut oil ((or ghee))|
|1 1/4 tsp||Sea salt, fine|
|1 1/2 tsp||Turmeric, powder ((optional for color))|
|1/2 tsp||Garlic powder ((optional))|
In a very large stockpot (capacity 20 cups or 4.5 L), combine chickpea flour and water. Place aside and do not disturbed. Let sit overnight, for about 12 hours.
This tofu doesn't do all the things that soy tofu can do. It doesn't fry very well (although deep fried however, I'm sure it would be ah-mazing), nor can you really bake it to crisp up. However, it is perfect fresh in salads or cooked into stir-frys, soups, noodle dishes, and stews!