This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.
- 2 tablespoons vegetable oil, divided, plus more for pan
- 1 teaspoon ground turmeric
- 1¼ teaspoons kosher salt, plus more
- 1 garlic clove, finely chopped
- 2 tablespoons fresh lime juice
- 2 teaspoons finely chopped peeled ginger
- Sliced scallions and sesame seeds (for serving)
Lightly oil an 8x8" baking dish; set aside. Whisk flour, turmeric, 1¼ tsp. salt, and 1 cup water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps. Whisk in 2 more cups water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon (be careful to avoid any spattering as the tofu cooks), until very thick and beginning to stick to bottom of pot, 6–8 minutes. At this point, there should be a thin film on the bottom of pot, which means you are there.
Pour into prepared baking dish and smooth top. Let cool until set, 30–60 minutes (you can speed it along by placing dish in fridge). Meanwhile, mix garlic, Sriracha, lime juice, ginger, honey, and 1 Tbsp. water in a small bowl. Taste; season dipping sauce as needed with salt.
Turn out tofu onto a cutting board and cut into about 15 rectangles. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
Arrange tofu on a platter and top with scallions and sesame seeds. Serve with dipping sauce alongside.