Burmese Tofu Tutorial - Chickpea/Yellow Split Pea Flour version

Chickpea/Yellow Split Pea Flour version (1/2 recipe version)

1 ½ cup rice besan (chickpea) flour/yellow split pea flour
4 ½ cup water
Pinch ground turmeric
½ tsp vegetable oil
½ tsp salt

Utensils

5 qt heavy bottomed pan
Wire whisk (preferably one with a rubber grip handle)
Container to hold rice flour and water while soaking, for ½ recipe at least 6 cups, for full recipe at least 12 cups
Loaf pan (this is what I use for ½ recipes, for a full recipe you will need at least a 12x3 pan)

Directions

1. Put the water and besan/yellow split pea flour into a container and stir till combined. Cover container and let sit for 12 hours.

2. After soaking, oil pan and mold for tofu. Pour mixture into pan, add turmeric and bring to a boil. Put on moderate heat and stir with a whisk or large spoon for the 15 minutes. The mixture needs to be kept in continuous motion or lumps will form.

3. Once the 15 minutes are up, pour in the sludge from the soaking container and stir over low heat for 5 minutes. The mixture will thicken quickly. Again keep the mixture in continuous motion to prevent lumps from forming.

4. At the end of the 5 minutes, pour the mixture into the mold and place in the refrigerator for 12 hours to set.

5 . When the tofu is set, slice and use as wish.