Gluten-Free Shan Tofu with Spicy Tomato Sauce

Instructions

1. 1In a medium saucepan, whisk together the 1 cup chickpea flour, 3 cups water, 1/4 tsp turmeric powder, and 1/2 tsp salt until the mixture is completely smooth and there are no lumps.
2. 2Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or wooden spoon, for 10-15 minutes. The mixture is ready when it thickens significantly and starts to pull away from the sides and bottom of the pan, forming a cohesive mass.
3. 3Grease a loaf pan or a similar-sized container. Carefully pour the thickened chickpea mixture into the prepared pan. Spread it evenly. Allow the mixture to cool completely at room temperature until it is firm to the touch, which may take a few hours. This step is crucial for the tofu to set properly.
4. 4Once the chickpea tofu is firm, cut it into 2.54 cm cubes. Heat 2 tbsp vegetable oil in a 25.4 cm skillet over medium-high heat until the oil shimmers. Carefully add the cubed chickpea tofu to the hot oil and fry for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy. Remove the fried tofu from the skillet and set aside on a plate.
5. 5In the same skillet, reduce the heat to medium. Add the 2 medium tomatoes, chopped, the 1/2 medium onion, chopped, the 2 cloves garlic, minced, and the 1 tsp ginger, grated. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have softened and the onion is translucent.
6. 6Stir in the 1/2 tsp chili flakes and 1 tbsp gluten-free soy sauce. Cook for 1 minute more, stirring to combine the sauce ingredients.
7. 7Return the fried chickpea tofu cubes to the skillet with the tomato sauce. Gently toss to coat the tofu. Simmer for 2-3 minutes to allow the flavors to meld.
8. 8Serve the Shan tofu with the spicy tomato sauce. Garnish with the 2 tbsp green onions, chopped.

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