Burmese Shan Tofu with Spicy Dip

Instructions

1. 1In a medium saucepan (e.g., 2-3 quart capacity), whisk together the 1 cup of Chickpea Flour, 2 cups of Water, 1/2 teaspoon of Turmeric Powder, and 1/4 teaspoon of Salt until the mixture is completely smooth and lump-free.
2. 2Place the saucepan over medium heat (approximately 148.9-162.8°C or 150-160°C at the bottom of the pan). Stir the mixture constantly with a whisk or spatula for 10-15 minutes, until it thickens significantly and pulls away from the sides of the pan, resembling a very thick paste.
3. 3Immediately pour the hot chickpea mixture into a shallow dish (e.g., an 20.32 × 20.32 cm or 20 × 20 cm pan). Allow the mixture to cool completely at room temperature for at least 1 hour, or until it is firm to the touch throughout; this cooling step is crucial for the mixture to set properly and be easy to cut.
4. 4Once the set chickpea mixture is completely cooled and firm, use a knife to cut it into 2.54 cm (2.5 cm) cubes or your desired shapes.
5. 5Finely mince the 2 cloves of Garlic, grate or finely mince the 1 teaspoon of Ginger, and finely chop the 1 Red Chili. In a small bowl, combine the 2 tablespoons of Vegetable Oil, the minced 2 cloves of Garlic, the 1 teaspoon of Ginger, the 1 Red Chili, the 1 tablespoon of Lime Juice, the 1 tablespoon of Fish Sauce, and the 1/2 teaspoon of Sugar, stirring until the sugar dissolves.
6. 6Serve the prepared chickpea pieces alongside the spicy dipping sauce.

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