Tofu, Chickpea tofu, Burmese Tofu,

100 g of dried chickpeas

0,5 tsp salt

250 ml water

1. Soak the chickpeas in plenty of water overnight or for at least 8 hours.  

2. The next day, drain the chickpeas and add them to the pitcher of a high-speed blender along with 250 ml of water. Blend on high speed until the mixture is smooth.  

3. Transfer the blended mixture to a non-stick frying pan and stir in 1/2 tsp of salt. Bring the mixture to a simmer, then reduce the heat and cook for 2 to 5 minutes, stirring constantly with a spatula. Be diligent, as the starches will settle at the bottom and stick if not continuously stirred.  

4. Continue cooking until the mixture thickens into a paste that no longer levels out in the pan and clings to the spatula. If it’s still too runny, cook it a bit longer.  

5. Once the desired consistency is achieved, transfer the paste to a mold and allow it to set for an hour, ideally in the fridge, before using.  

This is called Tofu, Chickpea tofu, or Burmese Tofu,