burmese chickpea tofu（鹰嘴豆粉）做法 步骤 图解

You can also add other spices and herbs—think Thai curry paste, chopped fresh cilantro, grated fresh ginger—directly to the tofu before spreading it into the pan to set.
MAKES 4 SERVINGS (ABOUT 1¼ POUNDS)

用料  

burmese chickpea tofu（鹰嘴豆粉）的做法  

1. ingredients:
   Vegetable oil, for pan
   1 cup (120 grams) chickpea flour
   1 teaspoon fine sea salt
   ¼ teaspoon ground turmeric
   3 cups water

2. 1. Grease the bottom and sides of an 8-inch square baking pan with vegetable oil.

3. 2. In a medium bowl, whisk the flour, salt, and turmeric together. Whisk in 1½ cups of the water until blended and smooth.

4. 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.

5. 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.

小贴士

storage tip
Store the tofu in an airtight container in the refrigerator for up to 2 weeks.