Tohu Thoke

Ingredients

• 120 g Chickpea Flour
• 1 tsp Turmeric
• 1.25 tsp Kosher Salt
• 500 ml Water
• 4 pcs Garlic
• 3.3333333333333335 tbsp Neutral Oil
• 2 tbsp Tamarind Pulp
• 2 tsp Palm Sugar
• 1.5 tbsp Fish Sauce
• 1 pcs Lime
• 150 g Cabbage
• 1 pcs Tomato
• 10 g Cilantro
• 40 g Roasted Peanuts
• 1 tbsp Sesame Seeds
• 0.5 tsp Chili Flakes

Method

1. Whisk {chickpea_flour}, {turmeric}, {kosher_salt}, and {water} in a medium saucepan until smooth. Cook over medium-low heat, stirring constantly, until thick, glossy, and pulling from the sides like soft polenta.
2. Pour the cooked {chickpea_flour} mixture into a lightly oiled shallow dish and smooth the top. Let it cool at room temperature until firm enough to slice cleanly.
3. Heat {neutral_oil} in a small skillet over medium-low heat. Add {garlic} and fry, stirring often, until evenly golden and crisp, then lightly salt so the chips stay flavorful.
4. Stir {tamarind_pulp} with warm {water} until loosened, then mix in {palm_sugar}, {fish_sauce}, {lime}, and {chili_flakes}. Taste and adjust so the dressing is tangy, savory, and lightly hot.
5. Thinly slice {cabbage}, dice {tomato}, chop {cilantro}, and roughly chop {roasted_peanuts}. Toast {sesame_seeds} in a dry skillet over medium heat until nutty and lightly golden.
6. Slice the set {chickpea_flour} tofu into bite-size pieces. Arrange with {cabbage}, {tomato}, and {cilantro}, then spoon over the {tamarind_pulp} dressing and drizzle with the reserved {neutral_oil}. Finish with {garlic}, {roasted_peanuts}, {sesame_seeds}, and a final pinch of {kosher_salt} for contrast and sparkle.