Burmese tofu

As several people on Facebook loudly demanded the recipe, here is "Burmese tofu" . There are many versions and recipes for this type of tofu. Here's the one I'm currently using, although I won't hide the fact that I'll be experimenting and searching (that's why I love cooking - there's endless room for exploration and experimentation) because I'm not entirely satisfied with the result.

In my opinion, the tofu is too delicate, and I'm thinking of adding rice flour to the recipe. Of course, I'll write about the results of my experiments.

Ingredients:
Chickpea flour - 0.25 liters
Water - 0.5 liters
Turmeric
Optional: Nutritional yeast flakes (if you want a more cheesy flavor)
Optional: Other spices, according to what your soul and taste buds desire

Instructions:
1. Mix the chickpea flour thoroughly (preferably with a whisk) with half of the cold water, adding turmeric and optional spices. Meanwhile, bring the remaining water to a boil and pour the chickpea mixture into the boiling water, stirring constantly. Boil over medium-low heat for 10 minutes, CONTINUOUSLY STIRRING. It's crucial to prevent the flour from sticking to the bottom and burning.

2. Remove the pot from the heat and pour the mixture into a container. I use half-liter loaf pans.

3. Leave it to cool for an hour or longer, then refrigerate for several hours.

I found a version of the recipe in which lemon juice is added to the boiling water. Lemon juice has a low pH, making it highly acidic and causing protein denaturation, which, in simpler terms, means it solidifies the protein in the chickpea flour. This version of tofu might be denser as a result.

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