Ingredients

• 2 cups of small channa chickpeas (black or brown chickpeas)
• 4 cups of water
• 1 to 2 teaspoons of salt (to taste)
• 1 teaspoon of turmeric powder

Method

1. Soak the chickpeas overnight in 4 cups of water
2. Wash and drain the chickpeas a few times then blend in the blender with 1 cup of water, salt and turmeric
3. Pour the mixture into a pot and add 1 more cup of water
4. Bring the chickpea mixture to the boil then lower the temperature to a medium heat
5. Keep stirring the mixture on the lower heat for around 5 minutes or more until the mixture goes shiny
6. Pour the mixture into a greased tray
7. Lightly shake the tray to settle the jelly like mixture
8. Let the tray of tofu cool for an hour at room temperature
9. If possible add a weight like a chopping board with a weight on it and put in the fridge for a couple of hours (this will squeeze out any extra water from the tofu)
10. When it's ready to eat it can be lightly fried in a little sesame oil (pan fry until golden brown on one side then flip to lightly fry on the other side) or bake in the oven with soy sauce for around 10 minutes on a high heat