October 28, 2020
I tried twice in one day to make Burmese "tofu" out of chickpea flour, water, turmeric, and salt (and on the second attempt, a little garlic), and both times failed. I don't get the raves for the recipes at all and am disappointed that I won't have the tofu alternative I had thought this would be, which would have saved me the cost of so much tofu and would have given me something new to "play" with in recipes. But when I tried to simply pan-fry this stuff, it was a raging disappointment. Should I try a third "charm" time?