Burmese Shan Tofu Noodle Salad

Ingredients

• 1 1/2 cups chickpea flour
• 4 cups water
• 8 oz rice noodles
• 4 tbsp neutral oil, divided
• 6 garlic cloves, thinly sliced
• 3 tbsp soy sauce
• 3 tbsp lime juice, plus wedges to serve
• 1 tsp brown sugar
• 1 tsp chili flakes
• 3 scallions, sliced
• 1/2 cup cilantro leaves
• 2 tbsp roasted peanuts, crushed
• Salt and black pepper

Steps

1. Whisk the chickpea flour with 1 1/2 cups of the water and 1 teaspoon salt until completely smooth, with no lumps at all.
2. Bring the remaining water to a boil in a saucepan, then pour in the chickpea mixture in a steady stream while whisking hard.
3. Cook over medium-low heat for 10 to 12 minutes, stirring constantly with a wooden spoon and scraping the base, until it thickens into a stiff, glossy paste that pulls away from the sides.
4. Never stop stirring. Chickpea batter catches on the bottom within seconds and burnt flecks ruin the whole batch.
5. Pour it into an oiled dish, smooth the top, and leave to set at room temperature for at least 1 hour, until firm enough to slice cleanly.
6. Meanwhile fry the sliced garlic in 3 tablespoons of the oil over medium-low heat for 3 to 4 minutes, until pale gold, then lift it out with a slotted spoon. Reserve both the crisp garlic and the oil.
7. Whisk the garlic oil with the soy sauce, lime juice, sugar, and chili flakes into a dressing.
8. Soak the noodles in just-boiled water for 5 minutes, drain and rinse cold, then toss with the dressing, the sliced tofu, the scallions, cilantro, peanuts, and crisp garlic.

Allergen note: Contains gluten, peanuts and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.