Grilled Chickpea Tofu with Shan Noodles

Instructions

1. 1In a medium saucepan, whisk together the 1 cup of chickpea flour and the 1 cup of water until no lumps remain. Cook over medium heat, stirring constantly with a whisk or wooden spoon, for 5 to 7 minutes. The mixture will thicken significantly and begin to pull away from the sides of the pan, forming a thick paste.
2. 2Line an 20.32 × 10.16 cm loaf pan with parchment paper, ensuring some paper overhangs the sides for easy removal. Pour the thickened chickpea flour mixture into the prepared loaf pan and spread it evenly. Let it cool completely at room temperature, then cover the pan and refrigerate for at least 1 hour, or until the chickpea tofu is firm enough to slice.
3. 3Once the chickpea tofu is firm, carefully remove it from the loaf pan using the parchment paper overhang and cut it into 1.27 cm thick slices. In a shallow dish, combine the 2 tablespoons of soy sauce and the 1 tablespoon of sesame oil. Place the chickpea tofu slices in this marinade, ensuring all sides are coated, and let them marinate for 10 minutes.
4. 4Bring a large pot of water to a rolling boil. Add the about 225 g of rice noodles and cook for 3 to 5 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the noodles well in a colander and set them aside.
5. 5Preheat your grill to medium heat, aiming for 176.7-204.4°C (175-200°C). Place the marinated chickpea tofu slices directly onto the preheated grill grates. Grill for 3 to 4 minutes per side, until distinct grill marks appear and the tofu is slightly charred.
6. 6In a large bowl, combine the cooked about 225 g of rice noodles, the 1 large chopped tomato, the 2 minced cloves of garlic, the 1 grated teaspoon of ginger, the 1/4 cup of roasted and crushed peanuts, and the 1/4 cup of sliced green onions. Toss all ingredients gently until they are well mixed.
7. 7Divide the noodle mixture evenly among four plates. Top each serving with the grilled chickpea tofu slices. Drizzle each portion with the 1 teaspoon of chili oil just before serving.

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