Tohu Thoke

• 1 1/2 cups superfine chickpea flour (gram flour)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon turmeric (optional)
• 1 tablespoon vegetable oil
• 3 ounces tamarind pulp (3-by-3-by-3/4- inch block)
• 2 teaspoons kosher salt
• 2 teaspoons sriracha, or to taste
• 5 cloves garlic, grated
• 1/4 teaspoon MSG (optional)
• 2 teaspoons fish sauce, or to taste
• 4 teaspoons sugar, or to taste
• 1/4 cup shallot-garlic oil (see recipe)
• 1/4 cup tamarind-garlic dressing
• 1/4 bunch cilantro, chopped
• 3 Kaffir lime leaves, sliced very thin (optional)
• 1 1/2 tablespoons minced Asian dried shrimp (optional)
• Red-chile flakes or powder, to taste
• 1/4 cup crispy shallots and garlic (see recipe)

1. Make the chickpea tofu.
2. In a large bowl, whisk together the chickpea flour, salt and turmeric, then gradually whisk in 3 cups of water to create a smooth batter.
3. (Pass through a strainer if its lumpy.)
4. Let rest 10 minutes.
5. Pour half the mixture into a deep-sided saute pan, and place over medium heat.
6. Cook, stirring the bottom constantly in quick, spiraling circles with a rubber spatula.
7. When curds start to form and the mixture starts to thicken, about 3 minutes, add the rest of the mixture, turn heat to medium-low and continue to cook, stirring constantly, until you see more curds and it resembles very thick cake batter, another 3 to 4 minutes.
8. Stir in the oil.
9. Turn heat to high, and stir, until the mixture steams, 1 more minute.
10. Turn mixture out onto a rimmed baking sheet, and shake it to settle (it will be very thick; just do your best).
11. Let cool until firm enough to slice, and cut into bite-size strips.
12. (This is best served at room temperature the day its made; it gets stiffer after refrigeration.)
13. Dress just before serving.
14. Make the dressing.
15. In a small saucepan over medium heat, combine the tamarind pulp and 1 1/2 cups water.
16. Break up the tamarind with a spoon; cook until the chunks are all broken up and the liquid looks thick and syrupy.
17. Pass the mixture through a strainer.
18. Combine the tamarind liquid with the salt, sriracha, grated garlic, MSG, fish sauce and sugar.
19. Adjust with more fish sauce, sugar, sriracha or water to taste.
20. Extra dressing keeps for 1 month in the refrigerator.
21. Make the salad.
22. In a large bowl, gently toss the chickpea tofu, shallot-garlic oil, dressing, cilantro, lime leaves, dried shrimp (if using) and chile.
23. Top with crispy shallots and garlic, and serve immediately.

chickpea flour, kosher salt, turmeric, vegetable oil, tamarind, kosher salt, sriracha, garlic, fish sauce, sugar, shallotgarlic oil, tamarindgarlic dressing, cilantro, lime, shrimp, redchile, shallots

Taken from cooking.nytimes.com/recipes/1017639 (may not work)