Crackled Burmese Tofu

Ingredients （yields : 30 pieces of tofu, each measuring 3 × 3 × 1 cm)

• 120 g chickpea flour

• 3 cups water

• ½ tsp turmeric

• ½ tsp salt

• 2 tbsp olive oil

• ¼ cup soy sauce

• 2 tbsp lime juice

• 2 tsp toasted sesame oil

• 1 tsp chili flakes

• 1 tsp garlic flakes

• 1 tsp white sesame seeds

• 2 tbsp chopped fresh herbs

Realisation

1. Mix the chickpea flour with 1 cup of water until smooth;

2. In a saucepan, bring the remaining 2 cups of water to a simmer with turmeric and salt;

3. Stir in the slurry slowly while whisking constantly;

4. Keep stirring over medium heat until the mixture thickens;

5. Pour into a greased shallow baking tray;

6. Let cool at room temperature, then refrigerate for at least 3 hours until firm;

7. Slice the chickpea tofu into squares;

8. Arrange the tofu on a parchment paper-lined baking pan;

9. Drizzle the olive oil over the the top;

10. Bake in a 200ºC fan oven for 20 minutes or until the surface becomes golden and crackled ;

11. Mix the soy sauce, lime juice, toasted sesame oil, chili flakes, garlic flakes and sesame seeds to make the serving sauce;

12. Pour the sauce over the crackled tofu and top with fresh herbs;

13. Serve and enjoy!