💋The method is very simple:

– You only need 120g chickpea flour, 700ml water, and a pinch of salt.

– Dissolve the flour, cook until thick, pour into molds, and refrigerate to get delicious, creamy, and jiggly tofu.

– The ideal ratio is: 1 part flour : 6 parts water (for example: 120g chickpea flour : 700ml water).

💋Steps to follow:
1. Mixing the batter: Put chickpea flour, salt, and water into a non-stick pot. Stir well until the flour is completely dissolved and let the batter rest for about 10 minutes.

2. Cooking: Place the pot on the stove, cook over low heat, and stir continuously and evenly. The batter will begin to thicken after a few minutes. Continue stirring for another 5-7 minutes until the batter is cooked through and has a smooth, pliable consistency (without lumps).

3. Pouring into molds: Pour the hot batter into the prepared molds or containers. 3. Once completely cooled, cover tightly and refrigerate for 1-2 hours until the tofu hardens.

4. Finished product: Remove the tofu from the mold and cut into bite-sized squares.

You can dip it in soy sauce, eat it with vegetarian shrimp paste, or fry it until crispy over low heat.