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Chefs’ Collections

Tohu Thoke

This “tofu” comes together fast; it’s essentially a quick chickpea flour porridge that you cool and slice. The tart, savory tamarind dressing and crispy shallots and garlic with oil give the dish tons of flavor. As an untraditional addition, you could also add corn and diced tomatoes for a fresh summer meal.

Ingredients

For the chickpea ‘‘tofu’’

  • 1 ½ cups superfine chickpea flour (gram flour)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon turmeric (optional)
  • 1 tablespoon vegetable oil

For the tamarind-garlic dressing

  • 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
  • ¼ teaspoon MSG (optional)
  • 2 teaspoons fish sauce, or to taste
  • 4 teaspoons sugar, or to taste

For the salad

  • ¼ cup shallot-garlic oil (see recipe)
  • ¼ cup tamarind-garlic dressing
  • ¼ bunch cilantro, chopped
  • 3 Kaffir lime leaves, sliced very thin (optional)
  • 1 ½ tablespoons minced Asian dried shrimp (optional)
  • Red-chile flakes or powder, to taste
  • ¼ cup crispy shallots and garlic (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      272 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 10 grams protein; 2024 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4-6 servings as an appetizer or light meal

Preparation

  1. Make the chickpea ‘‘tofu.’’ 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. (Pass through a strainer if it’s lumpy.) Let rest 10 minutes.
  2. Pour half the mixture into a deep-sided sauté pan, and place over medium heat. Cook, stirring the bottom constantly in quick, spiraling circles with a rubber spatula. 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. Stir in the oil. Turn heat to high, and stir, until the mixture steams, 1 more minute. Turn mixture out onto a rimmed baking sheet, and shake it to settle (it will be very thick; just do your best).
  3. Let cool until firm enough to slice, and cut into bite-size strips. (This is best served at room temperature the day it’s made; it gets stiffer after refrigeration.) Dress just before serving.
  4. Make the dressing. In a small saucepan over medium heat, combine the tamarind pulp and 1 1/2 cups water. Break up the tamarind with a spoon; cook until the chunks are all broken up and the liquid looks thick and syrupy. Pass the mixture through a strainer.
  5. Combine the tamarind liquid with the salt, sriracha, grated garlic, MSG, fish sauce and sugar. Adjust with more fish sauce, sugar, sriracha or water to taste. Extra dressing keeps for 1 month in the refrigerator.
  6. Make the salad. In a large bowl, gently toss the chickpea tofu, shallot-garlic oil, dressing, cilantro, lime leaves, dried shrimp (if using) and chile. Top with crispy shallots and garlic, and serve immediately.

1 hour

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