Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Whisk together 1 cup chickpea flour, 3 cups water, 1 teaspoon turmeric powder, and 0.5 teaspoon salt in a medium saucepan until the mixture is completely smooth.

2. 2

   Cook the chickpea mixture over medium heat, stirring continuously with a whisk or rubber spatula for 5 to 7 minutes, until it thickens into a firm, paste-like consistency.

3. 3

   Pour the cooked chickpea mixture into a greased 8x8 inch pan, spread evenly, and allow it to cool completely and firm up for at least 2 hours at room temperature, then cut into 1-inch thick medallions.

4. 4

   In a small bowl, combine 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 tablespoon palm sugar, 2 thinly sliced fresh red chilies, 1 minced clove garlic, and 0.5 inch piece grated fresh ginger to create the spicy glaze.

5. 5

   Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat, then carefully pan-sear the chickpea tofu medallions for 3 to 4 minutes per side until they turn golden brown and develop a slight crisp.

6. 6

   Pour the prepared spicy glaze over the pan-seared chickpea tofu medallions, tossing gently to ensure all pieces are coated, and cook for an additional 1 to 2 minutes until the glaze slightly thickens.

7. 7

   Serve the Burmese Pan-Seared Chickpea Tofu Medallions immediately, garnished with 0.25 cup chopped fresh cilantro.