Add the Garbanzo Bean Flour, Salt and Turmeric to a bowl and mix
Pour and mix in 1 1/2 cups water into the dry mix
Using a non-stick pan/pot pour in 1 1/2 cups water
while the water is waiting to boil. Prep the Baking pan by coating it with cooking oil
Bring the water to a boil then add in the wet mix
Once the mixture reaches a boil, lower the heat to a simmer
Stir consistently for 8 min
Pour the Burmese Tofu Sauce into the Baking pan
Let it cool for 1 hour or place in the fridge for 30 min
Notes
While stirring, keep checking the bottom of the pot/pan so that the Burmese Mix doesn't burn or stick. If the Mix is sticking or burning, this can be an indicator that your non-stick coating is no longer good.Remember to only use silicone or wood on a non-stick surface. Metal can scrape off the non-stick coating.I used refined coconut oil. Make sure if you are using coconut oil it is refined. Otherwise you will have an added coconut flavor to anything you make when using the oil.For Firm Tofu: The more days you allow to pass the more water will drain from the Tofu. I waited 3 days for an extra firm texture. However if you want to use the Tofu in a recipe where it needs to be soft enough to mash or blend with other ingredients then use it the same day you make it.