Chickpeas can do a lot, but chickpea flour? It might be even more versatile. In the case of Burmese tofu (also known as Shan tofu for the state in the northeast part of the country where it originated), chickpea flour gets mixed with water and cooked into a gruel that resembles polenta. It's then transferred to a pan, where it cools into a firm but forgiving block that also resembles... well... polenta—but with a smooth jiggle and a nutty, bitter edge that makes it enjoyable to eat as-is, cube by cube. <br /> <br />It's got what I've always longed for from flabby, supermarket soy tofu (and polenta, too, for that matter): bold flavor, velvety texture. And, unlike tofu, it's easy to make at home. <br /> <br />This recipe is barely adapted from Sarah Britton of <a href="https://www.mynewroots.org/site/2014/04/genius-chickpea-tofu/">My New Roots</a href>, who followed a recipe on <a href="http://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html">NetCooks</a href> from Christina Aung.

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